Butternut Leek Soup
Perfect for a cozy fall lunch, this butternut squash leek soup is a delicious combination of tasty veggies, herbs and spice.
Servings: 4 servings
Calories: 171kcal
Equipment
- Dutch oven or large soup pot
- Immersion blender or food processor
Ingredients
- 1 tablespoon olive oil
- ⅓ cup celery diced
- 2 cups leeks white and light green parts, diced
- 2 garlic cloves minced
- ½ teaspoon dried thyme
- ¼ teaspoon dried sage
- 1 large butternut squash peeled, diced, about 6 cups
- ¼ teaspoon ground nutmeg
- 3 cups vegetable broth
- ½ cup plant milk
- pinch salt
- pinch black pepper
Instructions
- Optional: peel and dice the butternut squash into half inch pieces. Roast the squash on a baking sheet lined with parchment paper for 30 minutes, drizzled in a little olive oil.
- Drizzle olive oil in your Dutch oven or large soup pot. On a low to medium heat, cook the celery, leek, garlic and dried thyme for 4-5 minutes, until softened.
- Tip in the butternut squash and nutmeg. Stir and cook for 2 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce the heat and cook on a very light simmer for 15 minutes. Pour in the plant milk and stir into the soup.
- Blend the soup using an immersion blender or transfer batches to a food processor to blend. Adjust with more vegetable broth for a thinner consistency, to preference. Season with salt and black pepper to taste preference. Ladle into your serving bowls.
Notes
- For extra flavor, you can roast the butternut squash before adding to the soup pot. You may need a little less vegetable broth if using roasted squash.
- For a thinner consistency, use a little more vegetable broth.
- Use the white and light green parts of the leek.
- Nutritional information is auto-generated and should be understood to be an estimate.
- leek, which scores 1 with a ? as a liberator. There is a note, 'In small amounts, usually well tolerated'.
- garlic and nutmeg, which score 1.
- vegetable broth will depend upon ingredients used and cooking method.
- plant milk has various scores.
- black pepper, which scores 2.
Nutrition
Calories: 171kcal | Carbohydrates: 32g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 38mg | Potassium: 811mg | Fiber: 6g | Sugar: 8g | Vitamin A: 20832IU | Vitamin C: 48mg | Calcium: 166mg | Iron: 3mg
