Easy Butternut Squash Soup Recipe
This recipe is a variation from one that my Grandma Rupp used to make, that she found in the “Food & Wine” magazine from 1987. She was an amazing cook (as well as seamstress and baker, I only inherited the cooking gene), and I think of her every time we eat this soup. We have been making this soup in our family for decades and we love it because it is so comforting, soothing, flavorful and healthy.
To save time you can buy pre-cubed butternut squash, but I highly recommend still roasting the squash to bring out more of the creamy flavor. Roast the cubes with a little olive oil for about 25 minutes. To roast an entire squash, just cut it lengthwise and put it in a 350 degree oven for about 40 minutes, until a fork easily pierces the skin and the squash scoops out like soft serve ice cream.
Scoop out the seeds and either roast them to garnish the soup, or discard them. Once cool, scrape the squash from the skin and set aside to use in the soup.
While the squash is roasting, begin cooking the leeks and thyme in the oil in a heavy pot or Dutch oven. The leeks add a mildly onion flavor that doesn’t overpower the squash and pairs really well with it. Be sure to rinse the leeks after you’ve chopped them because they can hide sand in between the leaves, and you don’t want that grittiness to get into your soup! Cook until they are tender and lightly browned.
Add squash, chicken stock, salt and pepper. You can use store bought chicken stock, but making it at home is super simple, uses up leftover food, and is so flavorful! And using a pressure cooker means it is done in 2 hours 🙂 Here’s my easy bone broth recipe. Note: To keep this soup vegetarian, you can use vegetable stock in place of chicken broth. If you are on a Whole30, be sure to read the ingredients in any store bought broth.
Simmer for about 20 minutes. Then using an immersion blender, puree the soup until it is smooth and creamy.
If you don’t have an immersion blender you can puree the soup in batches in a regular blender. Do not over fill the blender with the hot soup, it can cause the lid to blow off when you turn it on and spray hot liquid all over. Trust me in this, I did it once and decided from then on I needed an immersion blender. It is a super handy tool that makes quick non-messy work of soups, smoothies, sauces, and even the occasional cocktail (wink). This version even comes with a whisk and milk frother attachment!
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At this point, the soup is done. It is fabulous and silky just how it is.. but you can get creative with toppings to really elevate the flavor profile!
You can add chopped green onions, crumbled pieces of bacon (my son’s favorite), a dollop of sour cream for you dairy lovers, or even roasted pumpkin seeds. My mom likes to add a tiny drizzle of sherry to make this soup feel decadent.
Let me know if you try this recipe and what you think! Enjoy!
Butternut Squash & Leek Soup
Equipment
- Immersion blender or regular blender
Ingredients
- 4 pound butternut squash
- 3 tbsp olive oil
- 3 large leeks, white and tender green parts, chopped
- 1 tsp dried thyme
- 6 cups chicken stock
- 1 ½ tsp salt
- ½ tsp ground black pepper
- ¼ tsp nutmeg
- chopped green onions, crumbled bacon, pumpkin seeds, and sour cream for garnish if desired
Instructions
To make butternut squash:
- Preheat oven to 350°.
- Cut squash in half lengthwise and place cut side down on a baking sheet. Bake until tender and a fork pierces the squash easily, about 40 minutes. Let cool.
- Scoop out and discard (or roast) seeds. Scrape the squash from the skin and set aside.
- *If using pre-cut butternut squash, roast at 350° for about 25-30 minutes.
For the soup:
- While squash roasts, begin the soup by adding oil to a large heavy saucepan or Dutch oven over medium low heat.
- Add leeks and thyme, cook until softened and lightly browned.
- Stir in chicken stock (or vegetable stock to make this vegetarian or vegan) and squash. Simmer over medium heat for about 20 minutes. Add nutmeg, salt, and pepper.
- Using your immersion blender, puree the soup until smooth and creamy. Or you can puree the soup in batches in a regular blender. Be sure not to overfill the blender, since the soup is hot it can cause the blender lid to pop off when you turn it on if it is too full!
- Serve the soup as is, or add the toppings: chopped green onions, crumbled bacon, a dollop of sour cream, and pumpkin seeds. Enjoy!
Cheers!
That looks so tasty!
Butternut Squash is one of my favorite fall flavors! This soup looks so comforting!
It’s definitely a comforting soup 🙂
This looks delicious and easy to make! I love butternut squash. Definitely want to make this.
Let me know how you like it!!