Roasted Butternut Squash and Leek Soup Recipe


Cal/Serving: 311
Daily Value: 16%
Servings: 6

Balanced, High-Fiber
Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Vitamin A27340IU547%
Vitamin C64mg107%
Thiamin (B1)0mg22%
Riboflavin (B2)0mg12%
Niacin (B3)8mg40%
Vitamin B61mg28%
Folic Acid (B9)113µg28%
Vitamin B120µg5%
Vitamin E5mg26%
Vitamin K66µg83%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Roasted Butternut Squash and Leek Soup
Chris Brugler Catering

This scrumptious soup features a favorite fall vegetable, butternut squash. Not only is butternut squash readily available at this time of year, but it also contains vital antioxidants and immunity-boosting vitamins that can help our bodies prepare for the upcoming winter months. Butternut squash also tops the charts for healthy choices because it is very low in calories and contains no saturated fats. So ladle up a bowl full for your family and friends, and eat it to your heart's content!

See all butternut squash recipes.

Click here to see Comfort Food Alternatives.



For the crostini :

  • 6 thin slices baguette
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

For the soup :

  • Cooking spray or vegetable oil, for the baking sheet
  • 3 butternut squash, peeled, halved, seeded, and diced
  • 3 tablespoons olive oil
  • 2 cups thinly sliced yellow onion
  • 2 leeks, halved lengthwise
  • 4 cloves garlic, smashed
  • 8 cups low-sodium chicken broth
  • Salt and pepper, to taste
  • 1/2 bunch basil, plus more chopped for garnish
  • 1/4 bunch thyme
  • 1/4 bunch parsley stems


For the crostini :

Preheat the oven to 350 degrees.

In a mixing bowl, gently toss the baguette slices with the olive oil. Season with salt and pepper, to taste. Transfer to a baking sheet and bake for 5-8 minutes.

For the soup :

Preheat the oven to 450 degrees.

Coat a baking sheet with cooking spray or vegetable oil. Place the squash on the baking sheet and roast until the squash is soft, about 30-35 minutes.

In a large pot, combine 1 tablespoon of the oil with the onion and leeks and cook for 10-12 minutes over medium heat. Add the garlic and cook for 1 more minute. Once the garlic is fragrant, add the roasted squash and chicken broth. Season with salt and pepper, to taste.

Tie up the basil, thyme, and parsley stems in a cheesecloth and add to the pot. Cover and cook over medium heat for 20 minutes. With tongs, remove the cheesecloth and squeeze the herb broth into the soup pot.

In a blender, purée the soup in batches until smooth. (Reserve some broth so you can adjust to the soup to the desired thickness.) Return the soup to a clean pot, bring to a simmer and season with salt and pepper, to taste. Serve in a soup bowl garnished with chopped basil and a crostini crisp. 

Recipe Details

Servings: 6
Cuisine: American
Special Designations: Kid-friendly

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