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The BEST Creamy Roasted Butternut Squash Leek Soup Recipe

Bowl of Butternut Squash Soup with Thyme and Leeks
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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 Provence. The flavors come together, and it’s a perfect winter day soup for soup season!

Ingredients

Units Scale
  • 3 Whole Cut in half Butternut Squash or 6 cups pre-cubed squash
  • 3 Chopped Leeks – Clean and slice the tender, white parts. Discard the green parts.
  • One Whole Fresh Garlic Clove
  • One cup Full-fat Coconut Milk or Half and Half
  • 2 Tablespoons Maple Syrup
  • 6 cups Vegetable Broth or Chicken Stock
  • 2 Sprigs of Fresh Thyme or 1/2 Teaspoon Dried Thyme
  • 1 Teaspoon Herbs de Provance
  • 4 Tablespoons Extra Virgin Olive Oil
  • 1 Teaspoon Sea Salt
  • 1 Teaspoon Fresh Black Pepper
  • 1 cup Toasted Pumpkin Seeds
  • Optional – Creme Fraiche or Sour Creme

Instructions

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 the 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 as a topping to the soup.
  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 pureed soup to a large Dutch oven or soup pot over low heat.
  5. Add herbs de Provance, thyme, salt, and pepper. Simmer on low for 5 minutes, then turn off the heat and add one cup of half-and-half or full-fat coconut milk. If using fresh thyme, remove stems. 
  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.

Notes

Store in an airtight container in the refrigerator for up to 4 days.

Serve with a drizzle of cream or olive oil and toasted pumpkin seeds. 

Find it online: https://delectablefoodlife.com/the-best-creamy-roasted-butternut-squash-leek-soup-recipe/