Butternut squash leek soup with potatoes and herbs
Cozy vegan butternut squash leek soup recipe! An easy, one-pot butternut squash potato leek soup that is silky smooth and oh-so comforting.
Servings 8 servings
Calories 184kcal
Ingredients
- 2 medium leeks, dark leaves removed.
- 1 medium butternut squash
- 2 tablespoon 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
- Slice the leeks in half lengthwise and rinse well. Then slice them crosswise into half moons about ½" thick. Peel the butternut squash and slice in half lengthwise. Scoop out the seeds and soft flesh. Cube the squash into 1" cubes.
- 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.
- 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.
- 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!
Video
Nutrition
Serving: 1bowl | Calories: 184kcal | Carbohydrates: 36g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 723mg | Potassium: 847mg | Fiber: 5g | Sugar: 5g | Vitamin A: 10712IU | Vitamin C: 45mg | Calcium: 75mg | Iron: 2mg