Squash Leek Soup
Cozy up with the comforting flavors of this rich and velvety Squash Leek Soup, the perfect fall-inspired dish that blends roasted butternut squash with sweet, delicate leeks and fragrant garlic. Roasting the squash brings out its natural sweetness and creates a caramelized depth of flavor, while the addition of heavy cream and a hint of nutmeg adds luxurious creaminess and warmth to each spoonful. This one-pot wonder is easy to prepare and creates a satisfying bowl that’s ideal for chilly evenings or festive gatherings. Serve it hot with a drizzle of olive oil or cream and a sprinkle of fresh herbs for a stunning presentation that’s as flavorful as it is inviting. Perfect for meal prepping or entertaining, this wholesome vegetable soup will quickly become a favorite in your seasonal recipe lineup!
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Recipe Information
Ingredients
- 1 large butternut squash
- 2 large leeks
- 2 tablespoons olive oil
- 3 cloves garlic
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 0.25 teaspoons ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and place the halves cut-side up on a baking sheet.
Drizzle 1 tablespoon of olive oil over the squash halves and season lightly with salt. Roast in the oven for 30 minutes until the flesh is tender and slightly caramelized.
While the squash is roasting, trim the green tops of the leeks, keeping only the white and light green parts. Slice them thinly and rinse thoroughly to remove any dirt.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until softened but not browned.
Mince the garlic cloves and add them to the pot with the leeks. Cook for 1-2 minutes until fragrant, then remove the pot from heat.
Once the squash is roasted and cool enough to handle, scoop the flesh out of the skin and add it to the pot with the leeks and garlic.
Return the pot to medium heat and pour in the vegetable broth. Stir to combine, then bring the mixture to a gentle simmer. Cook for 10 minutes to let the flavors meld.
Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and puree until smooth, then return to the pot.
Stir in the heavy cream, ground nutmeg, salt, and black pepper. Taste and adjust seasoning as needed.
Serve hot, garnished with a drizzle of cream or olive oil and optional fresh herbs like parsley or chives.
Nutrition Facts
Calories |
1209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.4 g | 99% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4700 mg | 204% | |
| Total Carbohydrate | 103.9 g | 38% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 25.9 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2344 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
