Creamy Butternut Leek Soup

Creamy Butternut Leek SoupOkay, so I know that it is getting warmer in certain parts of the world right now (it was in the 80’s here in west Texas today), but let’s just pretend that it’s cold and rainy and you are in need of some warm, comforting soup.

Creamy Butternut Leek Soup

Creamy Butternut Leek SoupI’ve made a butternut squash soup before, so this is basically a riff on my original, with a little extra veggies thrown in for good measure. I have been thinking about doing a combo of butternut and leeks for a while now, and I’m finally getting around to it. Don’t worry, it’s worth the wait.

Creamy Butternut Leek SoupThis recipe comes together pretty quickly, minus the wait while it is roasting in the oven, but you can definitely catch up on the latest episode of Grey’s Anatomy while you’re waiting. I may or may not have done that. It only requires a few ingredients, and is SO flavorful and creamy. I love having a big batch of nutritious soup in the fridge to just reheat throughout the week. It is perfect paired with a salad, or sandwich, but can also stand alone and be pretty hearty if you add those crunchy pumpkin seeds on top.

Creamy Butternut Leek SoupSO GOOD. If you guys try this recipe, show me on Instagram! I love to see your creations, hashtag #thewheatlesskitchen.

Creamy Butternut Leek Soup

Yield: Serves 4


  • 1 medium sized butternut squash
  • 2 large leeks
  • 2 cloves of garlic, chopped
  • 2 tbsp melted coconut oil (of oil of your choice)
  • pinch of salt and pepper
  • 4-5 cups broth (I used bone broth, but you can use vegetable broth if you want to keep it vegan)
  • Optional toppings: toasted pumpkin seeds, more fresh cracked black pepper


  1. Preheat the oven to 400 degrees.
  2. Cut the butternut in half lengthwise and remove the seeds, then remove the skin with a vegetable peeler or sharp knife. Chop the butternut into 1/2 inch cubes, and place on a lined baking sheet.
  3. Cut the ends off the leeks, and then chop the whites and about an inch or so of the greens into 1/2 inch slices. Place the chopped leeks in a strainer and rinse with cold water. Dry with a towel, then add them to the baking sheet with the butternut.
  4. Add the garlic, then drizzle the vegetables with the oil, and season with a small pinch of salt and pepper. Toss to combine, and roast for 30 minutes.
  5. When they are soft and cooked through, transfer the vegetables to a blender and add the broth. Starting of low speed, start blending the soup, working your way up to a higher speed to really make it creamy.
  6. This should take about 30-60 seconds. If it is too thick, just add more broth. Once it becomes smooth and creamy, transfer the soup to serving bowls and top with the pumpkin seeds and more black pepper.

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