Sweet & Silky Leek and Butternut Squash Soup
This silky blend of leeks and butternut squash is simple, smooth, and just a little bit sweet. It’s elegant enough for entertaining but easy enough for Tuesday night. A great winter soup recipe for anyone who loves clean flavors and cozy texture. Delicious topped with a swirl of cream or a sprinkle of toasted nuts.
Sweet & Silky Leek and Butternut Squash Soup
4
servingsKeep the screen of your device on
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 to 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)
Directions
- Heat olive oil in a large pot over medium heat. Add leeks and cook for 7 to 9 minutes, stirring occasionally, until very soft but not browned.
- Stir in garlic and cook for 1 minute until fragrant.
- Add cubed butternut squash, thyme, salt, and pepper. Stir to coat and cook for 2 to 3 minutes.
- Pour in the broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until squash is fork-tender.
- Remove from heat. Add lemon juice and coconut milk or cream, if using.
- Blend the soup until completely smooth using an immersion blender (or transfer in batches to a blender). Taste and adjust seasoning.
- Serve hot with optional garnishes.
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