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Golden potato and butternut squash leek soup recipe! So much more than your average potato leek soup. Vegan, healing, paleo, whole30, gluten free. // Rhubarbarians // #soup #vegan #paleo #whole30 #glutenfree #dairyfree #vegetarian

Golden potato and butternut squash leek soup

Comforting golden potato and butternut squash leek soup! So much more than your average potato leek soup. Vegan, healing, paleo, whole30, gluten free.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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. 

  4. 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!