This cozy, golden-hued soup brings together the mellow sweetness of butternut squash with the mild, savory flavor of leeks.

Perfect for fall or winter, it’s creamy without being heavy, with subtle herbal notes from thyme and a bright finish from lemon juice.

Serve it as a comforting appetizer or a light lunch alongside crusty bread or a seasonal salad.

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Sweet & Silky Leek and Butternut Squash Soup Ingredients

• 2 tablespoons olive oil (or unsalted butter for a richer flavor)
• 3 large leeks, white and light green parts only, cleaned and sliced
• 2 cloves garlic, minced
• 1 medium butternut squash (about 2½–3 pounds), peeled, seeded, and cubed (about 5 cups)
• 4 cups low-sodium vegetable broth (or chicken broth)
• 1 teaspoon fresh thyme leaves (or ½ tsp dried)
• 1 teaspoon salt, plus more to taste
• ¼ teaspoon black pepper
• 1 tablespoon lemon juice
• ½ cup full-fat coconut milk or heavy cream (optional for creaminess)

Optional garnishes:

• Toasted pumpkin seeds
• Chopped chives or parsley
• A swirl of cream or coconut milk
• Cracked black pepper or chili oil

Kitchen Tool Tips

• Immersion blender: I use this immersion blender in nearly every soup—it saves time and cleanup by blending directly in the pot.
• Sharp vegetable peeler: Butternut squash skin can be tough—use a Y-peeler or serrated peeler for smoother prep.
• Large Dutch oven: Ideal for sautéing leeks evenly and simmering the soup without scorching.

How to Make Sweet & Silky Leek and Butternut Squash Soup

1. Heat olive oil in a large pot over medium heat. Add leeks and cook for 7–9 minutes, stirring occasionally, until very soft but not browned.
2. Stir in garlic and cook for 1 minute until fragrant.
3. Add cubed butternut squash, thyme, salt, and pepper. Stir to coat and cook for 2–3 minutes.
4. Pour in the broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until squash is fork-tender.
5. Remove from heat. Add lemon juice and coconut milk or cream, if using.
6. Blend the soup until completely smooth using an immersion blender (or transfer in batches to a blender). Taste and adjust seasoning.
7. Serve hot with optional garnishes.

Nutritional Information

Per serving:

• Calories: 220
• Fat: 10g
• Carbohydrates: 31g
• Protein: 3g
• Fiber: 5g
• Sodium: 610mg

How to Serve

Top each bowl with toasted pumpkin seeds for crunch, a drizzle of coconut milk for richness, or fresh herbs for color. Pair with crusty sourdough or a fall salad with apple, walnut, and goat cheese. A pinch of smoked paprika or chili oil adds a warming kick.

Storage

Let the soup cool fully before storing.

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge.
• Reheating: Warm gently on the stovetop or in the microwave, stirring occasionally.

FAQ

Can I use frozen butternut squash?

Yes, frozen cubed squash works well and cuts down prep time—just simmer a few extra minutes.

Do I need to peel the butternut squash?

Yes, the skin is tough and should be removed for a smooth texture.

Can I make this soup ahead of time?

Definitely—it keeps well and the flavors deepen after a day in the fridge.

Can I make it without cream or coconut milk?

Yes, it’s still rich and velvety without added dairy or coconut. Just skip that step.

Flavor Profile Breakdown

• Sweet: Roasted butternut squash brings a natural sweetness
• Savory: Leeks add gentle depth and mild allium flavor
• Herbal: Thyme and lemon brighten and balance the richness
• Creamy: Optional coconut milk or cream adds silkiness without overpowering

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If you try this recipe, I’d love to hear your thoughts in the comments below.