The BEST Creamy Roasted Butternut Squash Leek Soup Recipe

The BEST Creamy Roasted Butternut Squash Soup Recipe is a classic recipe with simple, healthy ingredients such as butternut squash, leeks, fresh herbs, roasted garlic, and herbs de Provance. The flavors come together, and it’s a perfect winter day soup for soup season!

There is something about cold weather that requires a good bowl of hot soup. This soup has a creamy texture and velvety, irresistible finish, with a nice hunk of warm bread for dipping! It’s one of my favorite soup recipes! Also, this is an easy Butternut Squash Soup Recipe. You roast the squash, chop and saute a few veggies, and blend everything in a high-speed blender.

Soup Ingredients

You’ll need simple ingredients to make this fantastic Roasted Butternut Squash Soup.

• Large Butternut Squash or 6 Cups Pre-cut cubed Butternut Squash
• Chopped Leeks – clean and slice the tender, white parts. Discard the green parts.
• Fresh Garlic Clove
• Full-fat Coconut Milk or Half and Half
• Maple Syrup
• Vegetable Broth or Chicken Stock
• Fresh Thyme
• Herbs de Provance
• Extra Virgin Olive Oil
• Sea Salt
• Fresh Black Pepper
• Toasted Pumpkin Seeds
• Optional – Creme Fraiche or Sour Creme
• Large Soup Pot

How To Make Roasted Butternut Squash Leek Soup- Step by Step

Preheat the Oven to 375 degrees F.

1. Cut the Butternut Squash in half. Scoop out seeds. Lay Squash on a rimmed baking sheet cut side up. Brush squash with 2 Tablespoons of Olive Oil and sprinkle with Fresh Cracked Black Pepper. Roast Squashes for approximately 40 minutes until golden and tender.
2. While roasting Squash, add two tablespoons of olive oil to a large saute pan over medium heat. Add sliced leeks and one clove of chopped garlic. Saute leeks until translucent and fragrant. Remove from heat and set aside.
3. Toast a cup of Pumpkin Seeds in a dry saute pan over medium-low heat until fragrant. Set aside to add to the soup as a topping.
4. When the Butternut Squash is done, scoop out the flesh and place it in a high-speed blender or food processor with chicken stock, leeks, roasted garlic, and maple syrup. Do this in batches until all ingredients are pureed. Transfer to a large Dutch oven or soup pot.
5. Add herbs de Provance, thyme, salt, and pepper, and simmer on low heat for 5 minutes, stirring often. Turn off the flame and add one cup of half-and-half or one cup of full-fat coconut milk. Stir until blended.
6. Serve Roasted Butternut Squash Soup in large soup bowls with a dollop of Creme Fraiche or a drizzle of cream and toasted pumpkin seeds.

Storage and Reheating

Store in airtight containers in the refrigerator for up to 4 days.

Additions and Substitutions

Here are some substitutions for Simple Butternut Leek Soup

• Substitute Vegetable Broth for Chicken Broth
• You can also use Chicken Bone Broth.
• Drizzle Vegan Sour Creme instead of regular Sour Creme.
• Add extra spices if you like it spicier.
• I used one garlic clove. If you love garlic, add two cloves.
• Top with a splash of citrus, such as a squeeze of fresh lime!

Frequently Asked Questions about Butternut and Leek Soup