Squash Soup with Leeks

Name: Squash Soup with Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium butternut squash, peeled and diced; 2 leeks, cleaned and sliced; 1 onion, chopped; 3 cloves garlic, minced; 4 cups vegetable broth; 1 cup heavy cream; 2 tablespoons olive oil; Salt and pepper to taste; Fresh thyme for garnish

Highlighted under: Healthy & Light

A delightful and creamy squash soup with the subtle sweetness of leeks, perfect for any season.

Created by

Adeline Morris

Last updated on 2025-12-25T17:52:02.487Z

This creamy squash soup with leeks is a comforting dish that brings warmth on chilly nights. The combination of roasted squash and sautéed leeks creates a rich flavor that is both satisfying and healthy.

        Why You'll Love This Recipe
        Creamy texture that's both hearty and comforting
Rich flavor profile with a hint of sweetness
Easy to make and perfect for meal prep
Healthy and packed with nutrients

      

The Perfect Comfort Food

Squash soup is the embodiment of comfort food, making it an ideal choice for chilly evenings or when you’re feeling under the weather. Its creamy texture and rich flavors envelop you like a warm hug, providing both nourishment and satisfaction. This recipe combines the natural sweetness of butternut squash with the mild, onion-like flavor of leeks, resulting in a soup that's not only delicious but also deeply comforting.

Additionally, the versatility of this soup allows it to be enjoyed year-round. In colder months, it warms you up, while in warmer seasons, it can be served chilled for a refreshing twist. Pair it with crusty bread or a light salad for a complete meal that can please a crowd or serve as a delightful solo dish.

Nutritional Benefits

Butternut squash is a powerhouse of nutrition, rich in vitamins A and C, potassium, and fiber. These nutrients contribute to overall health, supporting vision, immune function, and digestive health. The addition of leeks enhances the nutritional profile, offering antioxidants and anti-inflammatory properties that promote heart health.

Moreover, using vegetable broth as a base keeps this recipe plant-based while adding depth to the flavors. The heavy cream provides a luxurious finish but can be substituted with coconut milk or a plant-based cream for a lighter or dairy-free option. This soup is not just a treat for your taste buds; it’s also a nourishing choice for your body.

Meal Prep and Storage

One of the great advantages of this squash soup is its suitability for meal prep. You can make a large batch in advance and store it for quick lunches or dinners throughout the week. Once prepared, let the soup cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to five days or frozen for up to three months.

When reheating, simply warm it on the stove over medium heat, adding a splash of vegetable broth or water if it thickens too much. This way, you can enjoy a homemade, nutritious meal with minimal effort on busy days, making it a practical option for anyone looking to eat well without spending hours in the kitchen.

Ingredients

Main Ingredients

1 medium butternut squash, peeled and diced
2 leeks, cleaned and sliced
1 onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream
2 tablespoons olive oil
Salt and pepper to taste
Fresh thyme for garnish

Note: Adjust seasonings to taste.

Instructions

Prepare the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and leeks, sautéing until softened, about 5 minutes. Stir in the garlic and cook for an additional minute.

Cook the Squash

Add the diced butternut squash to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the squash is tender.

Blend the Soup

Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.

Serve

Garnish with fresh thyme and serve warm.

Enjoy your delicious squash soup!

Tips for Success

To ensure the best flavor, choose a ripe butternut squash with a firm skin and a rich, orange hue. Smaller squashes often have a sweeter taste and are easier to handle. When preparing leeks, make sure to wash them thoroughly, as dirt can hide between their layers. A quick soak in water followed by a rinse will do the trick.

For an extra layer of complexity, consider adding spices such as nutmeg or a pinch of cayenne pepper. These can enhance the natural sweetness of the squash and provide a subtle warmth, transforming your soup into a gourmet experience.

Serving Suggestions

This squash soup pairs beautifully with various accompaniments. A dollop of sour cream or a sprinkle of crumbled feta can add a tangy contrast to the rich flavors. For those who enjoy a bit of crunch, top your soup with roasted pumpkin seeds or croutons for added texture.

For a more substantial meal, serve the soup alongside a fresh green salad or a hearty sandwich. The bright flavors of a simple arugula salad with lemon vinaigrette complement the soup perfectly, creating a balanced and satisfying dining experience.

Questions About Recipes

→ Can I use frozen squash?

Yes, frozen squash can be used; just adjust the cooking time accordingly.

→ How can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

→ Can I make this soup ahead of time?

Absolutely! This soup tastes even better the next day.

→ What can I serve with squash soup?

Pair it with crusty bread or a fresh salad for a complete meal.