Squash Soup with Leeks

Name: Squash Soup with Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups of peeled and diced butternut squash; 1 cup of sliced leeks (white and light green parts); 1 medium onion, chopped; 2 cloves of garlic, minced; 4 cups of vegetable broth; 1 tablespoon of olive oil; Salt and pepper to taste; 1/2 teaspoon of nutmeg (optional)

Highlighted under: Healthy & Light

A comforting bowl of squash soup with the subtle sweetness of leeks, perfect for chilly days.

Created by

Jenna Rowland

Last updated on 2025-12-25T17:04:16.317Z

This squash soup with leeks is a delightful and nutritious dish that warms your soul. Made with fresh ingredients, it's both simple and satisfying!

        Why You'll Love This Recipe
        Rich, creamy texture that warms your heart
The balance of sweet squash and savory leeks
Easy to make and perfect for meal prep

      

The Health Benefits of Squash

Butternut squash is not only delicious but also packed with nutrients. It's rich in vitamins A and C, which are essential for maintaining healthy vision, skin, and immune function. Additionally, the high fiber content in squash can promote digestive health and help you feel fuller for longer, making it an excellent choice for weight management.

Incorporating squash into your diet can also provide a good source of antioxidants, which help combat oxidative stress in the body. This can reduce inflammation and lower the risk of chronic diseases. When combined with the leeks in this soup, you get a double dose of health benefits, as leeks are also rich in vitamins and minerals, particularly vitamin K and manganese.

Perfect for Meal Prep

This squash soup is not only comforting and delicious but also a great option for meal prep. You can make a large batch and store it in individual portions in the refrigerator or freezer. The flavors actually deepen and improve after a day or two, making it even more delicious when you reheat it.

When stored properly, this soup can last up to five days in the refrigerator and up to three months in the freezer. Simply thaw and reheat when you're ready to enjoy a warm, hearty meal. It's perfect for busy weeknights or when you need a quick lunch, ensuring you always have a nutritious option on hand.

Variations to Try

While this recipe is delightful as is, there are numerous ways to customize it to suit your taste. For a spicier kick, consider adding a pinch of cayenne pepper or some diced jalapeños while sautéing the vegetables. Alternatively, you could incorporate herbs like thyme or rosemary for added depth of flavor.

For a creamier texture, try stirring in a splash of coconut milk or heavy cream just before serving. You can also experiment with different types of squash, such as acorn or pumpkin, to give the soup a unique twist. Each variation can transform the soup into a new experience while still maintaining that comforting essence.

Ingredients

Main Ingredients

2 cups of peeled and diced butternut squash
1 cup of sliced leeks (white and light green parts)
1 medium onion, chopped
2 cloves of garlic, minced
4 cups of vegetable broth
1 tablespoon of olive oil
Salt and pepper to taste
1/2 teaspoon of nutmeg (optional)

Gather all the ingredients before you start cooking for a smooth process.

Instructions

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onions and sliced leeks. Sauté for about 5 minutes until softened.

Add Squash and Garlic

Add the diced squash and minced garlic to the pot, stirring to combine. Cook for another 5 minutes.

Pour in Broth

Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for 25 minutes, or until the squash is tender.

Blend the Soup

Using an immersion blender, puree the soup until smooth. If you don’t have one, carefully transfer the soup in batches to a blender.

Season and Serve

Add salt, pepper, and nutmeg (if using) to taste. Serve hot and enjoy!

Garnish with a drizzle of olive oil or a dollop of sour cream if desired.

Serving Suggestions

This squash soup pairs beautifully with a variety of sides. For a complete meal, consider serving it alongside a fresh green salad topped with nuts and cranberries for a delightful contrast of flavors and textures. A slice of crusty bread or a warm roll can also enhance the experience, perfect for dipping into the creamy soup.

For those seeking a heartier option, grilled cheese sandwiches or savory pastries can complement the soup wonderfully. These choices not only provide additional warmth but also create a satisfying dining experience, making your meal feel special and indulgent.

Storing and Reheating Tips

To store your squash soup, let it cool completely before transferring it to airtight containers. This helps to maintain the soup's flavor and texture. When reheating, do so gently on the stove over low heat, stirring occasionally to ensure even warming. If the soup thickens too much, simply add a splash of broth or water to achieve your desired consistency.

If you're using the microwave, place the soup in a microwave-safe bowl, cover it loosely, and heat in short intervals, stirring between each, until heated through. These methods will help retain the creamy texture and delicious taste of your soup, making it just as enjoyable the second time around.

Cooking Tips for Success

For the best results, choose a ripe butternut squash that feels heavy for its size and has a matte skin. This indicates freshness and optimal flavor. When preparing leeks, be sure to clean them thoroughly, as dirt can often hide in their layers. Slice them carefully, using only the white and light green parts for a sweeter taste.

Keep your soup smooth by blending thoroughly. If using a traditional blender, allow the soup to cool slightly before transferring it in batches. This prevents splattering and ensures a silky finish. Remember, the key to a flavorful soup lies in seasoning, so taste and adjust the salt, pepper, and nutmeg as needed to elevate the flavors.

Questions About Recipes

→ Can I use frozen squash in this recipe?

Yes, frozen squash can be used. Just make sure to thaw and drain excess water before cooking.

→ How can I make this soup vegan?

Simply use vegetable broth and omit any dairy toppings like sour cream.

→ Can I freeze the leftover soup?

Absolutely! Allow the soup to cool completely, then transfer it to an airtight container and freeze for up to 3 months.

→ What can I serve with this soup?

This soup pairs well with crusty bread, a side salad, or a sandwich.