Squash Soup with Leeks

Name: Squash Soup with Leeks
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups butternut squash, peeled and cubed; 1 cup leeks, chopped; 1 medium onion, diced; 3 cups vegetable broth; 1 cup coconut milk; 2 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon thyme

Highlighted under: Healthy & Light

A creamy and comforting squash soup, perfectly balanced with the subtle sweetness of leeks.

Created by

Sabrina Holt

Last updated on 2025-12-25T16:01:08.145Z

This delightful squash soup is a staple for chilly evenings. The combination of sweet squash and savory leeks creates a harmonious flavor profile that warms the soul.

        Why You'll Love This Recipe
        Creamy texture that warms you from the inside out
Naturally sweet and savory combination of squash and leeks
Perfectly spiced for a cozy dinner

      

The Perfect Winter Warmer

As the chill of winter sets in, there's nothing quite like a warm bowl of soup to comfort you. This Squash Soup with Leeks combines the natural sweetness of butternut squash with the delicate flavor of leeks, creating a dish that not only nourishes but also warms the soul. The creamy consistency, enriched by coconut milk, makes it feel indulgent while remaining healthy.

This soup is not just about comfort; it's also about simplicity and ease. With minimal prep time and straightforward steps, you can have a delicious meal ready in under an hour. It’s perfect for busy weeknights or lazy weekends when you want something satisfying without a lot of fuss.

Health Benefits of Squash and Leeks

Butternut squash is a powerhouse of nutrition, packed with vitamins A and C, fiber, and antioxidants. These nutrients help support your immune system, improve digestion, and promote healthy skin. Plus, the low-calorie content makes it an excellent choice for those watching their weight without sacrificing flavor.

Leeks, on the other hand, are a fantastic source of vitamins K and B6, manganese, and iron. They add a mild onion-like flavor to your soup while providing significant health benefits, including anti-inflammatory properties and support for heart health. Together, these ingredients create a nourishing meal that can help keep you healthy during cold and flu season.

Serving Suggestions

To elevate your Squash Soup with Leeks, consider serving it with a side of crusty bread or a light salad. A drizzle of olive oil or a sprinkle of fresh herbs like parsley or chives can add a lovely finishing touch. For those who enjoy a bit of heat, a dash of red pepper flakes or a swirl of spicy oil can provide a delightful kick.

This soup also freezes beautifully, making it a great option for meal prep. Simply ladle it into airtight containers and store it in the freezer for up to three months. When you're ready to enjoy, just reheat on the stove or in the microwave for a quick and satisfying meal.

Ingredients

Main Ingredients

2 cups butternut squash, peeled and cubed
1 cup leeks, chopped
1 medium onion, diced
3 cups vegetable broth
1 cup coconut milk
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon thyme

Gather all ingredients before starting the cooking process for a smoother experience.

Cooking Instructions

Sauté the vegetables

In a large pot, heat olive oil over medium heat. Add the diced onion and chopped leeks, and sauté until soft, about 5 minutes.

Add squash and broth

Add the cubed butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the squash is tender.

Blend the soup

Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches.

Stir in coconut milk and season

Stir in the coconut milk and add thyme, salt, and pepper to taste. Heat through for an additional 5 minutes.

Serve hot, garnished with a drizzle of olive oil or fresh herbs if desired.

Variations to Try

While this recipe is delicious as is, feel free to get creative! You can add other vegetables like carrots, sweet potatoes, or even a hint of apple for an extra layer of sweetness. If you're looking for added protein, stirring in some cooked lentils or chickpeas can transform this soup into a heartier meal.

For a different flavor profile, consider experimenting with spices. A pinch of nutmeg or cinnamon can enhance the natural sweetness of the squash, while cumin or curry powder can introduce an exotic twist that pairs beautifully with the creamy coconut milk.

Storage Tips

To store your leftover soup, allow it to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to five days. Make sure to reheat it gently on the stove, adding a splash of water or broth if it thickens too much.

If you choose to freeze the soup, it’s best to do so without adding the coconut milk. Add it when reheating for the best texture and flavor. This way, you can enjoy your soup fresh, with that creamy finish that makes it so delightful.

Questions About Recipes

→ Can I use frozen squash?

Yes, frozen squash can be used; just make sure to thaw it before cooking.

→ How long can I store the soup?

The soup can be stored in the refrigerator for up to 3 days in an airtight container.

→ Can I add protein to the soup?

Absolutely! You can add cooked chicken or beans for additional protein.

→ Is this soup gluten-free?

Yes, all ingredients used in this recipe are gluten-free.