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Butternut squash leek soup close up

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.

Course dinner, Main Course, Soup
Cuisine American
Keyword gluten free, one pot, vegan, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 184 kcal
Author Trish Bozeman


  • 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


  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!

Recipe Video

Nutrition Facts
Butternut squash leek soup with potatoes and herbs
Amount Per Serving (1 bowl)
Calories 184 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Sodium 723mg30%
Potassium 847mg24%
Carbohydrates 36g12%
Fiber 5g20%
Sugar 5g6%
Protein 4g8%
Vitamin A 10712IU214%
Vitamin C 45mg55%
Calcium 75mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.