Butternut Squash and Leek Soup Recipe

Name: Butternut Squash and Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 4 leeks, white and tender green parts only, coarsely chopped; 1 celery rib, chopped; 1 garlic clove, smashed; 1 quart chicken stock, preferably homemade; 1 large butternut squash, peeled and cut into 1/2-inch dice (3 cups); 1 tablespoon tomato paste; 1 large bay leaf; Sea salt and freshly ground pepper; 1/4 cup flat-leaf parsley leaves; 1/2 cup heavy cream

Servings: persons

2 tablespoons unsalted butter
4 leeks, white and tender green parts only, coarsely chopped
1 celery rib, chopped
1 garlic clove, smashed
1 quart chicken stock, preferably homemade
1 large butternut squash, peeled and cut into 1/2-inch dice (3 cups)
1 tablespoon tomato paste
1 large bay leaf
Sea salt and freshly ground pepper
1/4 cup flat-leaf parsley leaves
1/2 cup heavy cream

1
Melt the butter in a large heavy saucepan.
2
Add the leeks, celery and garlic and cook over moderate heat, stirring occasionally, until softened, 7 to 8 minutes.
3
Add the stock, squash, tomato paste and bay leaf.
4
Season with salt and pepper and simmer over moderately low heat until all the vegetables are tender, about 25 minutes.
5
Discard the bay leaf and add the parsley.
6
Puree the soup in a blender, then return it to the saucepan.
7
Stir in the cream and cook just until heated through.
8
Season with salt and pepper and serve.

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 4 leeks, white and tender green parts only, coarsely chopped, 1 celery rib, chopped, 1 garlic clove, smashed, and more.

Yes, Butternut Squash and Leek Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash and Leek Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions