Soup! It is just what the doctor ordered. A little bit of hotness coupled with the earthiness of cumin soothes the soul perfectly. This take on butternut squash not only ushers in the brilliance of orange, yellow fall color combination but the flavorful taste is heavenly. Leeks add another level of robustness to this easy to pull together soothing yet filling soup. The texture is further enriched with potatoes. This soup is not only great for a filling lunch, but it works perfectly as a starter to any meal. Its also vegetarian and vegan friendly. I hope you will make this soup and enjoy it as much as we do. Happy Cooking!

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5 from 1 vote

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Butternut Squash Soup | With Potatoes and Leeks

An easy and healthy soup that is creamy and it's an excellent lunch or starter dish.

Course Dinner, Healthy, Lunch, Starter

Cuisine American, Healthy

Keyword Best Vegetable Soup, Butternut Squash Soup, Healthy Soup, Leek Soup, Onion Soup, Potato Soup, Vegan Cuisine, Vegan Recipes, Vegetarian Recipe, Vegetarian Soup Recipe

Prep Time 10 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 25 minutes

Servings 4 Servings

Calories 304 kcal

Author Yasmin Jackson

Ingredients

• 2 tablespoons extra virgin olive oil (plus extra for drizzling, optional)
• 2 leeks white parts only. Washed thoroughly and slice thinly
• 1 large onion peeled, halved and sliced thinly
• 1 teaspoon sea salt plus a pinch. Can sub kosher salt and adjust for your diet.
• 1/2 teaspoon ground cumin
• 1/2 teaspoon hot pepper flakes (Optional)
• 4 cloves garlic chopped
• 1/4 cup fresh cilantro chopped
• 4 small Eastern potatoes scrubbed clean and cut into chunks.
• 4 cups butternut squash chunks
• 6 cups water can sub vegetable or chicken broth

Instructions

1. In a 5 quart dutch oven or soup pot, heat olive oil over medium heat.

2. Add the onions and leeks. Season with a pinch of salt. Cook for 5 to 6 minutes until vegetables are softened and slightly brown.

3. Add the salt, cumin and hot pepper flakes if using. Stir and cook 30 seconds.

4. Add the garlic and cilantro. Stir. Cook 30 seconds.

5. Add the potatoes and butternut squash. Mix to coat with the onion mixture.

6. Pour in the water. Stir. Turn up heat to high. Cover pot and bring to a boil.

7. Reduce heat to medium-low/low and simmer for 1 hour. Turn off the stove.

8. Working in batches – 2 to 3 – purée the hot soup mixture in a blender until smooth and creamy.

9. Pour into serving bowls. Drizzle with olive oil if desired.

10. Serve and enjoy!

Recipe Notes

Instructional video available – link in summary.

Nutrition Facts

Butternut Squash Soup | With Potatoes and Leeks

Amount Per Serving

Calories 304 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Sodium 631mg27%

Potassium 1355mg39%

Carbohydrates 57g19%

Fiber 8g33%

Sugar 8g9%

Protein 6g12%

Vitamin A 15765IU315%

Vitamin C 72mg87%

Calcium 139mg14%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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