Warm up with a comforting bowl of golden potato and butternut squash leek soup! So much more than your average potato leek soup. Vegan, healing, paleo, whole30, gluten free.
Ah… winter is almost here! It’s coming. 😜
I’ve been basically just stuffing my face with holiday goodies and junk since we starting packing up our Seattle apartment. So….. a month now (whaaaat?). This week I found myself really needing to dive head first into exercise and whole, clean foods.
And….. we got our first snowy day today in our new city of Spokane. So yeah. This soup is like, the perfect meal right now.
Winter soup is one of my absolute go-to meals. Like cauliflower coconut curry soup, sweet potato carrot, spicy coconut carrot, or maybe cheesy, spicy, butternut squash. It’s just so neat that you can turn so much winter produce into a hearty, healthy puree and it’s like, the best full meal ever!
This soup is basically comfort in a bowl. Butternut squash, leeks, golden potatoes, fresh thyme, fresh sage, fresh rosemary. All cooked together and pureed into golden goodness. My kind of start to winter right here.
This is a very very, simple soup. And yet, so much more than your average potato leek soup. The butternut squash adds so much sweetness and flavor. So much creaminess without any cream. And that golden color! 😍
Because it’s so simple, you can jazz this up any way you’d like. Maybe add some crispy, roasted chickpeas on top. Top with crunchy croutons or some toasted nuts and seeds. Pomegranate arils for those who love colorful bowls! Get creative with it!
Comforting golden potato and butternut squash leek soup! So much more than your average potato leek soup. Vegan, healing, paleo, whole30, gluten free.
- 2 medium leeks, dark leaves removed.
- 1 medium butternut squash
- 2 Tbsp extra virgin olive oil or coconut oil
- 2 large garlic cloves, minced
- 2 lbs golden potatoes, cubed
- 6 cups vegetable stock
- 2 cups water
- 2 full stalks fresh thyme. About 10 individual branches
- 1 branch fresh rosemary. About 4"
- 1 stalk fresh sage. About 7 leaves
- Salt and pepper
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Slice the leeks in half lengthwise and rinse well. Then slice them crosswise into half moons about 1/2" thick. Peel the butternut squash and slice in half lengthwise. Scoop out the seeds and soft flesh. Cube the squash into 1" cubes.
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Heat the oil in a soup pot or dutch oven over medium heat. Add the leeks and saute, stirring occasionally, until softened, about 10 minutes. Add the garlic and saute, stirring often, until fragrant, about 2 minutes. Add the squash and potatoes and stir to combine. Saute 2 minutes, until fragrant.
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Add the stock, water, and the herbs. Increase heat to high and bring to a boil. Once boiling, reduce heat to simmer. Simmer 15 minutes, or until the potatoes and squash are very tender.
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Remove the herbs and puree the soup with an immersion blender or in batches in a blender. Season with salt and pepper to taste. Enjoy!
Now, to get Rhubarbaby out for his first big snow day. Then come back in and enjoy a hot bowl of this soup. 😋
Trish
P.S. Want to see what I’m cooking up this week? Check out my Instagram stories!
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