Squash Soup with Leeks

Name: Squash Soup with Leeks
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups butternut squash, peeled and cubed; 1 cup leeks, cleaned and sliced; 1 medium onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 cup heavy cream; Salt and pepper to taste; Olive oil for sautéing

Highlighted under: Healthy & Light

This delicious squash soup with leeks offers a creamy texture and a comforting warmth, perfect for chilly days.

Created by

Celeste Morgan

Last updated on 2025-12-25T17:37:04.499Z

Squash soup with leeks is a comforting dish that brings warmth and flavor to your table. The combination of sweet squash and mild leeks creates a harmonious blend that is both nutritious and satisfying.

        Why You Will Love This Recipe
        Creamy texture that soothes the soul
Sweet and savory flavors that dance on your palate
Easy to make, perfect for weeknight dinners

      

The Perfect Comfort Food

When the days grow shorter and the temperatures drop, a warm bowl of soup can be the ultimate comfort. This squash soup with leeks is not just any soup; it embodies a creamy texture that wraps you in warmth from the first spoonful. The combination of butternut squash and leeks results in a harmonious blend of flavors that truly satisfies the soul on chilly evenings.

The richness of the heavy cream adds a luxurious touch, making this soup feel indulgent while still being healthy. Each ingredient contributes to the comforting depth of flavor, creating a dish that feels like a hug in a bowl. Whether served as a starter or a main course, this soup is the highlight of any meal.

Nutritional Benefits

Butternut squash is not only delicious but also packed with nutrients. It's an excellent source of vitamins A and C, which are essential for maintaining healthy skin and immune function. Furthermore, it's rich in fiber, aiding digestion and promoting a feeling of fullness, making it a fantastic choice for a wholesome meal.

Leeks, often overlooked, are a powerhouse of antioxidants and provide a mild, sweet onion flavor that enhances the overall profile of the soup. They also offer anti-inflammatory properties and are low in calories, making this dish both satisfying and nourishing. Enjoying this squash soup means fueling your body with beneficial ingredients while delighting your taste buds.

Serving Suggestions

This squash soup with leeks pairs beautifully with a side of crusty bread or a light salad, making for a balanced meal. For an added crunch, consider topping your soup with roasted pumpkin seeds or croutons before serving. A sprinkle of fresh herbs, such as thyme or parsley, can elevate the presentation and flavor even further.

For those who enjoy a bit of heat, a dash of cayenne pepper or a drizzle of chili oil can introduce a delightful kick. Whether you're hosting a dinner party or enjoying a quiet night in, this soup can easily adapt to suit your occasion and palate.

Ingredients

Main Ingredients

2 cups butternut squash, peeled and cubed
1 cup leeks, cleaned and sliced
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream
Salt and pepper to taste
Olive oil for sautéing

Make sure to have all your ingredients prepped and ready for a smooth cooking experience!

Instructions

Sauté the Vegetables

In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onions and leeks, and sauté until they are soft and translucent, about 5 minutes.

Add Squash and Garlic

Add the cubed butternut squash and minced garlic to the pot. Stir for an additional 2 minutes.

Pour in Broth

Pour in the vegetable broth, bring to a boil, then reduce the heat and let it simmer for 20 minutes, or until the squash is tender.

Blend the Soup

Using an immersion blender, carefully blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.

Stir in Cream

Return the pot to low heat and stir in the heavy cream. Season with salt and pepper to taste. Heat through before serving.

Serve the soup warm, garnished with a drizzle of cream or a sprinkle of fresh herbs if desired.

Storage Tips

If you find yourself with leftovers, storing your squash soup is simple. Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days, making it a great option for meal prep or easy weeknight dinners.

For longer storage, consider freezing the soup. Portion it into freezer-safe containers or bags, and it can last for up to 3 months. When you're ready to enjoy it again, just thaw in the refrigerator overnight and reheat on the stove until warmed through, preserving that delicious creamy texture.

Variations to Try

Feel free to customize this squash soup to suit your taste preferences! For a twist, try adding different vegetables like carrots or sweet potatoes for added sweetness and variety. You can also experiment with spices such as nutmeg or cinnamon to introduce a warm, aromatic element.

If you're looking for a lighter version, substitute the heavy cream with coconut milk for a dairy-free alternative that still delivers a creamy texture. This variation not only enhances the flavor but also caters to those with dietary restrictions, making it a versatile soup option for everyone.

Questions About Recipes

→ Can I use a different type of squash?

Yes, you can substitute butternut squash with pumpkin or acorn squash.

→ Is this soup vegan-friendly?

Yes, you can make it vegan by using coconut cream and vegetable broth.

→ How can I store leftovers?

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

→ Can I freeze this soup?

Yes, this soup freezes well. Just make sure to leave out the cream until you reheat it.