Butternut Squash Leek Soup
Comforting and full of flavor, this dairy-free, gluten-free butternut squash leek soup is absolutely delicious, and super easy to make. Made with minimal ingredients, this nutritious soup is completely vegetarian, and sure to be loved by the whole family.
PREP TIME
20 minutes
COOK TIME
35 minutes
INGREDIENTS
13
Serves: 4
Ingredients
- 1 Tbsp1 Tbsp1 Tbsp Olive Oil
- 2 - 3 cups2 - 3 cups2 - 3 cups Leek, chopped, about 1-2 small leeks, white part only
- 0.25 cup0.25 cup0.25 cup Yellow Onion, chopped, about 1/4 to 1/2 onion
- 3 - 4 cloves3 - 4 cloves3 - 4 cloves Garlic, minced
- 1 tsp1 tsp1 tsp Salt, more or less to taste
- 0.25 tsp0.25 tsp0.25 tsp Black Pepper, more or less to taste
- 0.25 tsp0.25 tsp0.25 tsp Smoked Paprika
- 4 - 5 cups4 - 5 cups4 - 5 cups Butternut Squash, about 1 large squash, peeled and cubed
- 1 tsp1 tsp1 tsp fresh Thyme, about 4-5 sprigs
- 4 cups4 cups4 cups Vegetable Broth
- 1 whole1 whole1 whole Bay Leaf
- 0.333 cup0.333 cup0.333 cup Coconut Milk, full fat, or more to taste
- 1 pinch1 pinch1 pinch Red Pepper Flakes, optional, use only if you like spicy
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In large pot, heat up olive oil over medium-high heat. Add in leeks, onion and minced garlic, and cook for 5-6 minutes, or until leek and onion have softened, stirring often.
- Add salt, black pepper, paprika, fresh thyme and butternut squash to pot and stir in with leeks and onion. Add in red pepper flakes if using (only use if you like spicy). Continue cooking for 3-4 minutes stirring often.
- Add in broth and bay leaves. Bring to boil, then reduce heat to medium-low, and simmer for about 20 minutes, or until the squash is cooked through. To check doneness, poke it with tines of fork, if it's tender, it's ready.
- Add in coconut milk and continue cooking for about 5 minutes.
- Remove butternut squash leek soup from heat, remove bay leaves with spoon. Using immersion blender, start blending soup directly in pot, making circular and up and down motion, until you get to preferred consistency. Taste and adjust salt and black pepper if needed. Serve warm.
Notes
If you don't have an immersion blender, you can use regular blender. You might need to blend soup in batches, use a kitchen towel to open lid to protect your hand, as blender can get really hot. Coconut milk: if you don't like coconut milk or are allergic, you can use half and half or heavy cream instead.
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My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Grain Free Keto Nut Free Paleo Pescetarian Plant Based Shellfish Free Soups Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free Vegan Vegetarian Whole30| This is our estimate based on online research. | |
| Calories: | 147 |
| Fat: | 7 g |
| Carbohydrates: | 19 g |
| Protein: | 4 g |
| Cholesterol: | 0 g |
| Sodium: | 1309 mg |
| Fiber: | 2 g |
| Sugars: | 8 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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WOW. Gorgeous