Today, I am snuggled up and enjoying a bowl of my favorite Butternut Squash and Leek Soup A.K.A Smoky Golden Vegan Soup. The star of the show is the butternut squash, packed with rich nutrients and full of fiber. 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. It tastes delicious when drizzled with sweet, creamy coconut milk; this flavor combination will warm you through and through!
Roast or not to Roast?
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.
The fragrant and creamy butternut squash and leek soup is subtly spiced with nutmeg, salt, and freshly ground black pepper. I also drizzle some olive oil on top of the veggies before giving them a toss and placing in the oven. That’s basically it! The oven does the rest of the work while you sip a latte.
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 a cool, dry place for up to three months. Score right? The flavors bursting out of an oven roasted butternut squash makes me want to stand on the balcony of a high-rise building and scream ” This is some good squash!“
I paired the squash with leeks and some sweet peppers for more dramatic flavor. This soup is specially made for hallmark and chill (does anyone still watch hallmark ?). Enjoy!
TIPS
**For an added flavor, use beef or chicken broth.
** Freeze leftover soup in an airtight container for up to 3 months. Say what?
Are you looking for more quick and easy weeknight meals? Check out this one here and here.
Peace & Love
Maureen
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.
Ingredients
- - 1.5 Lbs Butternut squash
- - 2 large leeks (white part only )
- - 5 garlic cloves
- - 1 medium yellow onion
- - 3 medium sweet peppers
- - 1/2 teaspoon ground nutmeg
- - 3/4 cup coconut milk
- - 2 cups vegetable broth
- - drizzle of grapeseed oil
- - salt & pepper to taste
- - parsley, chives or thyme (optional) for garnish
Directions
- Step 1 -preheat oven to 400°F
- Step 2 - peel and cut butternut squash, leeks, onion, and peppers into chunks.
- Step 3 - Place on a rimmed baking sheet including the garlic cloves.
- Step 4 - 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.
- Step 5 - Using a heavy-duty blender, puree the vegetables. Check the consistency, and adjust with broth if it looks too thick.
- Step 6 - Pour the soup into a saucepan, place on stove on medium-low heat.
- Step 7 - Add salt, black pepper, nutmeg, and cream. Stir, allow reheating for 3-4 minutes. Check the seasoning and adjust as needed.
- Step 8 - sprinkle with herb of choice and serve with garlic baguette
- Step 9 - serve
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Butternut squash soup is my favourite, especially during the winter months. This soup looks and sounds so comforting! A must try for me.
This sounds delicious! Love a good soup during these cold winter months 🙂
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!
This soup looks so creamy and delectable! Thanks for sharing the recipe! Will give this a try soon!
Im not vegan but that look super yummy
very informative & useful recipe shared, am gonna try myself. Thanks for sharing this 😀 cheers, siennylovesdrawing
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!.
This looks so delish! I love the creaminess of both the coconut cream ang squash. They really compliments each other.
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.
My kids would absolutely love these. This would disappear in no time at our house! This is my kind of weekend treat.
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.
What a versatile soup. I’m not vegan but I love the butternut squash made the soup creamy. Yummy.
I love butternut squash but haven’t tried making it with leeks, i’m rather picky.
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.
It looks delicious, thanks for sharing this yummy recipe. I’m surely going to try this out.
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.
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.
I love soup and this is a delicious recipe. Love the fact that it is vegan and uses season ingredients.