Butternut Squash Soup | With Potatoes and Leeks

Butternut Squash Soup | With Potatoes and Leeks

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

5 from 1 vote

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

Cook Time: 1 15

Total Time: 1 25

Servings: Servings

Calories: 304kcal

Author: Yasmin Jackson

Equipment

Large soup pot/dutch oven
Blender

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

In a 5 quart dutch oven or soup pot, heat olive oil over medium heat.
Add the onions and leeks. Season with a pinch of salt. Cook for 5 to 6 minutes until vegetables are softened and slightly brown.
Add the salt, cumin and hot pepper flakes if using. Stir and cook 30 seconds.
Add the garlic and cilantro. Stir. Cook 30 seconds.
Add the potatoes and butternut squash. Mix to coat with the onion mixture.
Pour in the water. Stir. Turn up heat to high. Cover pot and bring to a boil.
Reduce heat to medium-low/low and simmer for 1 hour. Turn off the stove.
Working in batches - 2 to 3 - purée the hot soup mixture in a blender until smooth and creamy.
Pour into serving bowls. Drizzle with olive oil if desired.
Serve and enjoy!

Notes

Instructional video available - link in summary.

Nutrition