Butternut Squash & Leek Soup (Vegan)

This is a new recipe in my repertoire but I became a fan of it immediately! I found the recipe from Kelly Jones Nutrition.


This soup has a bold flavor with a hint of spice that makes it stand out from other butternut squash soups I've had in the past. I also really enjoy the flavor from the leeks.


I usually use onions in soup, as it is the standard ingredient for a soup base. But leeks are in the onion family and have a similar flavor but different enough to stand out. The roasted squash and leeks are an amazing combo, which I think you'll love!


Ingredients:

butternut squash and leek soup
  • 1 tbsp olive oil

  • 3 cloves garlic, minced

  • 1 2-3 lb butternut squash

  • 2 small leeks or 1 large leek

  • 1 tbsp fresh rosemary, chopped (or 1/2 tbsp dried)

  • 4 cups low-sodium vegetable broth

  • 1/2 tsp fresh oregano (or 1/4 tsp dried)

  • 1/4 tsp cayenne pepper (optional)

  • 1/4 tsp cinnamon

  • dash of ground nutmeg

  • fresh black ground pepper to taste




Instructions:

  1. First, heat the oven to 350 degrees F to bake the squash. Carefully cut the squash in half and then scoop out the seeds. Rub a very small amount of oil on the surface of the squash and bake face down on a baking sheet or in a glass baking dish for 30-40 minutes, until tender.

  2. While the squash is baking, mince your garlic, dice the leeks and cut the rosemary.

  3. Over low-medium heat, add the oil, let heat, and then add the garlic. Let cook for 1-2 minutes.

  4. Next, add the leeks, stir well, and cover for 3-4 minutes.

  5. Add the butternut squash, rosemary, and other spices and stir. Immediately add the vegetable broth, cover, and let come to a boil.

  6. Reduce heat once the soup comes to a boil, and get out your immersion blender*. Pulse the blender on medium until the soup has a creamy consistency. Turn the heat off and that's it.

butternut squash and leek soup
butternut squash and leek soup

*I don’t have an immersion blender, so I added the mixture to a blender. I recommend letting it cool before doing so, and then heating the soup back up to serve. The immersion blender is definitely an easier way to blend the soup, but It totally works in a blender or food processor as I did.

This soup is really tasty with

bread crumbs sprinkled on top when served!



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