Roasted Butternut Squash and Leek Soup

Roasted Butternut Squash and Leek Soup
Chris Brugler Catering


For the crostini

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

For the soup

  •   Cooking spray or vegetable oil, for the baking sheet
  • butternut squash, peeled, halved, seeded, and diced
  • 3 Tablespoons  olive oil
  • 2 Cups  thinly sliced yellow onion
  • leeks, halved lengthwise
  • 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

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

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. 


Calories per serving:

311 calories

Dietary restrictions:

Balanced, High Fiber Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 12g 18%
  • Carbs 47g 16%
  • Saturated 2g 10%
  • Fiber 7g 27%
  • Trans 0g
  • Sugars 9g
  • Monounsaturated 8g
  • Polyunsaturated 2g
  • Protein 11g 23%
  • Sodium 915mg 38%
  • Calcium 184mg 18%
  • Magnesium 110mg 27%
  • Potassium 1,321mg 38%
  • Iron 4mg 23%
  • Zinc 1mg 7%
  • Phosphorus 219mg 31%
  • Vitamin A 1,378µg 153%
  • Vitamin C 65mg 108%
  • Thiamin (B1) 0mg 24%
  • Riboflavin (B2) 0mg 13%
  • Niacin (B3) 8mg 41%
  • Vitamin B6 1mg 29%
  • Folic Acid (B9) 113µg 28%
  • Vitamin B12 0µg 5%
  • Vitamin E 5mg 26%
  • Vitamin K 81µg 102%
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