Creamy Butternut Squash Soup

Creamy Butternut Squash Soup

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 8 Servings


  • 2 tbsp. olive oil
  • 3 leeks white and light green parts cleaned, halved, and sliced
  • 2 cloves garlic minced
  • 1 pinch cayenne pepper
  • 5 cups cubed butternut squash (about 1 large) peeled, seeded, and cut into 1" chunks
  • 2 medium potatoes Peeled and cubed (about 1 1/2 cups in 1" chunks). I highly recommend using Yukon gold potatoes for their creamy texture.
  • 1 bay leaf
  • 6 cups vegetable stock
  • Salt and pepper to taste
  • 1/4 cup heavy cream optional


  • Heat the oil in a large soup pot or Dutch oven over medium low heat. Add the leeks and sauté until soft, about 4 minutes. Add the garlic and cayenne pepper and sauté 30 seconds longer.
  • Add the butternut squash and potato, and sauté 1 minute more. Increase the heat to medium, then add the bay leaf and broth and bring to a boil.
  • Reduce heat to medium low and simmer for 20 minutes, or until the squash and potato are very tender. Remove from heat and discard the bay leaf.
  • Puree the soup with an immersion blender or high speed blender until smooth.
  • Stir in the cream and season with salt and pepper, to taste. Serve and enjoy!
Keyword Butternut Squash, Garlic, Leeks, Potatoes, Vegetable Stock