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    Home » Recipes » Soup » Butternut Squash and Leek Soup

    Published: Feb 21, 2018 · Modified: Oct 29, 2022 by Maureen Celestine with 20 Comments

    Butternut Squash and Leek Soup

    Today, I am snuggled up and enjoying a bowl of my favorite Butternut Squash and Leek Soup A.K.A Smoky Golden Vegan Soup.

    Jump to Recipe Print Recipe

    The star of the show is the butternut squash,  packed with rich nutrients and full of fiber. It tastes delicious when drizzled with sweet, creamy coconut milk. This flavor combination will warm you through and through!

    This easy-to-make, puréed soup is a winter warmer that makes for a satisfying lunch when served with warm crusty dinner rolls, bread, or as a savory appetizer in these chilly winter months.

    bowl of Butternut Squash and Leek Soup

     

    Should you roast the butternut squash?

    I love to roast butternut squash and most other vegetables because roasting adds to the color, texture, temperature, and flavor. The oven renders heat differently than cooking in a saucepan with liquid. The taste of a roasted vegetable is more flavorful and more abundant in nutrients than the one boiled, as the nutrients are not lost to the boiling water.

    When roasted, the vegetable retains its golden color. When cooked in water, the color turns slightly pale.

    A PICTURE OF BUTTERNUTSQUASH

    The fragrant and creamy butternut squash and leek soup are subtly spiced with nutmeg, salt, and freshly ground black pepper. I also drizzle some olive oil on the veggies before giving them a toss and placing them in the oven. That's it! The oven does the rest of the work while you sip a latte.

    How to Freeze Butternut Squash

    I love the versatility of the butternut squash, and unlike other vegetables, you can buy it when it's in season and store it in the freezer.

    I usually peel the skin off and chop them in cubes. Place them on a baking sheet lined with parchment paper about an inch apart, and freeze them up overnight. Once frozen, I place them in a freezer bag for up to 6 months.

    How to cook frozen butternut squash

    You can cook frozen butternut squash in different ways:

    • Roast/bake: Bake them directly from the freezer—no need to thaw them first. Toss with a bit of olive oil, salt and pepper, and dried herbs (if the recipe calls for it)—Bake as directed until it's crispy and golden. The flavors bursting out of oven-roasted butternut squash make me want to stand on the balcony of a high-rise building and scream," This is some good squash! "
    • Cook: Same as above, cook them directly in salted boiling water as you would a potato.
    • Microwave: once again, no need to thaw as the squash will lose its crunchy texture. Place the butternut squash in a microwave-safe dish, add a little water, season to taste, and heat on high. The time varies, depending on the weight of the squash.
    • Air fry: This is my favorite way of making chips for the kids. Use the same method as you would for baking or roasting.

    How to store Butternut squash

    If you are not freezing the B. squash, leave them whole in a cool, dry place for up to three months. Check it repeatedly to see if it's still hard to touch.

    Butternut Squash and Leek Soup (Vegan soup)

    HOW TO MAKE BUTTERNUT SQUASH AND LEEK SOUP

    To make this healthy vegan soup, you'll need:

    • Butternut Squash: I love to get them when they are in season. Thankfully, you can still get them year-round in most places. That's a win.
    • Leeks: Use the stalk or stem (white and light green part). If you can't find leeks, substitute them with sweet onions.
    • Sweet peppers: This adds a little sweetness to the soup and color. I find the soup tastes exceptionally great when the peppers are roasted.
    • Milk: I used canned coconut milk to keep things light and healthy. You can use half and half as well or heavy cream. If using heavy cream, reduce the amount by at least half of the recipe.
    • Broth: The vegetable broth was my liquid of choice to keep this butternut squash soup completely vegan. You can use beef or chicken-based broth if that's all you have. You can equally use water, but I'd advise you to adjust the seasoning to taste.
    • Nutmeg: This is my warm spice of choice for soups because of its mildly spicy and nutty taste. Freshly ground is preferred.

    Steps to make Butternut Squash Soup with Coconut milk

    • First, you peel and chop the butternut squash. Trim and chop the leeks. Remove the ribs and chop the peppers.
    • Next, toss the vegetables with oil and season with a sprinkle of salt and pepper—Bake for 30 minutes.
    • Puree the roasted vegetables, adding vegetable liquid as needed. Transfer to pot on the stovetop
    • Add the coconut milk and seasoning. Cook for a bit. That's it!

    Enjoy this easy-leek soup with a toasted baguette or crackers. This soup is specially made for hallmark and chill (does anyone still watch hallmark ?). Enjoy!

     

     

    Pro's Tips

    ** Freeze leftover soup in an airtight container for up to 3 months. Thaw at room temperature or defrost when you are ready to eat.

    **For an added flavor, use beef or chicken broth.

    OTHER TASTY RECIPES TO TRY

    Are you looking for quick and easy weeknight meals? Check these out:

    Cauliflower Mac and Cheese (with Cauliflower sauce)

    DUO BEAN TOMATO BASIL SOUP

    ONE-POT CREAMY VEGGIE MEDLEY SAUCE

    CREAMY ALMOND BUTTER COCONUT SAUCE WITH GRILLED CHICKEN

    Don't forget to pin this recipe for later. Follow us on Facebook and Instagram (@worldlytreat), where we share many behind the scene preps.

    Peace & Love

    Maureen

     

    📖 Recipe

    smoky vegan golden soup

    SMOKY GOLDEN VEGAN SOUP

    This easy to make, puréed soup is a winter warmer that makes for a satisfying lunch when served with warm crusty bread, or as a savory appetizer in these chilly winter months.
    5 from 8 votes
    Print Pin Rate
    Course: entree, sides, Soup
    Cuisine: international
    Diet: Gluten Free, Low Calorie, Low Fat
    Prep Time: 15 minutes minutes
    Cook Time: 36 minutes minutes
    Total Time: 51 minutes minutes
    Servings: 3 people
    Calories: 336kcal
    Author: Maureen Celestine

    Equipment

    • Blender
    • Oven

    Ingredients

    • 1.5 lbs. Butternut squash
    • 2 large leeks (white part and light green part only )
    • 5 garlic cloves
    • 1 medium yellow onion
    • 3 medium sweet peppers
    • ½ teaspoon ground nutmeg
    • ¾ cup coconut milk (canned coconut milk prefferably)
    • 2 cups vegetable broth
    • A drizzle of grapeseed oil (olive oil is fine)
    • salt & pepper to taste

    Instructions

    • Peel and cut butternut squash, leeks, onion, and peppers into chunks.
      Place on a rimmed baking sheet including the garlic cloves.
      Drizzle some grapeseed oil, a pinch of salt and pepper on the vegetables and bake for 30 minutes or until soft. Set aside to cool slightly
    • Using a heavy-duty blender, puree the vegetables. Check the consistency, and adjust with broth if it looks too thick.
    • Pour the soup into a saucepan, place on the stove on medium-low heat.
      Add salt, black pepper, nutmeg, and coconut milk. Stir, and allow reheating for 3-4 minutes.
      Check the seasoning and adjust as needed.
      Add your favorite toppings, and serve with garlic toasted baguette.

    Nutrition

    Serving: 1 | Calories: 336kcal | Carbohydrates: 56g | Protein: 7g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 40mg | Potassium: 1434mg | Fiber: 9g | Sugar: 14g | Vitamin A: 25337IU | Vitamin C: 281mg | Calcium: 199mg | Iron: 6mg
    Tried this Recipe? Tag me Today!Mention @WorldlyTreat or tag #worldlytreat!

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    Reader Interactions

    Comments

    1. Tasha at Lady Boss Studio says

      January 15, 2019 at 5:04 pm

      Butternut squash soup is my favourite, especially during the winter months. This soup looks and sounds so comforting! A must try for me.

      Reply
    2. Maartje van Sandwijk says

      January 16, 2019 at 1:31 am

      This sounds delicious! Love a good soup during these cold winter months 🙂

      Reply
    3. Kristen Frolich says

      January 16, 2019 at 3:26 am

      This sounds yummy. Any kind of soup that has added veggies and vitamins is always a plus in my house. Plus this looks really easy to make!

      Reply
    4. Czjai Reyes-Ocampo says

      January 16, 2019 at 6:08 am

      This soup looks so creamy and delectable! Thanks for sharing the recipe! Will give this a try soon!

      Reply
    5. Amber Solis says

      January 16, 2019 at 10:50 am

      Im not vegan but that look super yummy

      Reply
    6. siennylovesdrawing says

      January 16, 2019 at 11:21 am

      very informative & useful recipe shared, am gonna try myself. Thanks for sharing this 😀 cheers, siennylovesdrawing

      Reply
    7. Jennifer says

      January 16, 2019 at 2:55 pm

      I've never had butternut squash before, but I'm definitely going to try this recipe. I absolutely love soup and since it's getting colder in the South, I could definitely use all warmth I can find right now. Thank you for sharing this delicious recipe and the bread looks yummy as well!.

      Reply
    8. Diana Tidswell says

      January 16, 2019 at 3:54 pm

      This looks so delish! I love the creaminess of both the coconut cream ang squash. They really compliments each other.

      Reply
    9. Mudpiefridays says

      January 16, 2019 at 4:18 pm

      Wow, I love this golden vegan soup recipe it is so delicious and look so easy to prepare. I will def try to make this for the whole family.

      Reply
    10. Preet says

      January 16, 2019 at 4:24 pm

      My kids would absolutely love these. This would disappear in no time at our house! This is my kind of weekend treat.

      Reply
    11. Catherine Santiago Jose says

      January 16, 2019 at 4:58 pm

      Wow, this vegan soup recipe is so delicious and so easy to prepare. I will definitely make this for my family and I am sure they are going to love this.

      Reply
    12. Lydia Smith says

      January 16, 2019 at 6:25 pm

      What a versatile soup. I'm not vegan but I love the butternut squash made the soup creamy. Yummy.

      Reply
    13. Britney says

      January 16, 2019 at 6:48 pm

      I love butternut squash but haven't tried making it with leeks, i'm rather picky.

      Reply
    14. Anjali W says

      January 16, 2019 at 7:19 pm

      This vegan soup recipe looks really delicious. Perfect for the winter season on my side. I will try it out for sure. Thank you so much for sharing the recipe.

      Reply
    15. Shweta koul says

      January 16, 2019 at 10:42 pm

      It looks delicious, thanks for sharing this yummy recipe. I'm surely going to try this out.

      Reply
    16. Nayna Kanabar says

      January 17, 2019 at 4:51 am

      I totally agree pre roasting the vegetables brings out the natural sugars and gives the soup a beautiful flavour. I could easily eat this delicious soup of yours right now It looks so tasty.

      Reply
    17. Fatima Torres says

      January 17, 2019 at 5:11 am

      It's interesting to see how there are others who don't roast their squash for soup. We love roasting ours. I think it brings out the flavors.

      Reply
    18. Khushboo Motihar says

      January 17, 2019 at 5:50 pm

      I love soup and this is a delicious recipe. Love the fact that it is vegan and uses season ingredients.

      Reply
    19. Jules says

      August 05, 2022 at 10:56 am

      Best combo ever! I love leeks and butternut together you really nailed it in this recipe!

      Reply
      • Maureen Celestine says

        August 09, 2022 at 7:34 pm

        I am glad you love the combo, Jules! That flavor combo is a must for us as soon as the chilly weather rolls in 🙂

        Reply
    5 from 8 votes (8 ratings without comment)

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    Maureen celestine

    Thanks for stopping by. It means the world to me. On Worldly Treat, you'll discover family-friendly dishes, one-pot recipes, signature cocktails, classic African dishes, holiday favorites, and lots more! Easy recipes for the everyday home cook. You can taste the world right in your kitchen without taking a trip. Please follow along. Let's get cooking!

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