Creamy Butternut Squash and Leek Soup

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This butternut squash soup is creamy but dairy free and tastes like it is right out of a cookbook! Creamy butternut squash and leek soup is perfect for this time of year when the days are short and dark. You honestly just want to cozy up with a bowl of soup and comfy clothes. Am I right? It's nourishing, filling, and slightly sweet which almost makes it feel like a treat.

There are different ways to blend this soup. You can use an immersion blender to reduce dishes. However, I find that you get the smoothest texture when you blend it in a blender. It also contains the mess a little bit better. I've had several unpleasant experiences trying to blend soup with an immersion blender and have had hot liquid fly onto my arm. So, I highly recommend using a blender if you don't mind the extra clean up.

Another option is to add cream or coconut cream to make it extra thick. This soup tastes great on its own without the cream, but if you like it extra creamy then add the cream. Top it off with a few extra spices and you have yourself the perfect creamy butternut squash soup.

Ingredients You Will Need:

2 medium butternut squash

1 tbsp butter

2 leeks sliced thinly

2-3 cloves garlic minced

1.5-2 cups chicken bone broth (chicken meat stock for GAPS)

1 tsp ground cloves

2 tsp ground cinnamon

salt to taste

5 oz cream or coconut cream (optional)

How to Make Creamy Butternut Squash and Leek Soup:

Preheat the oven to 400°F and warm the dutch oven on the stovetop on medium heat.

Slice the butternut squash in half lengthwise and scoop out the seeds.

Place the squash face down on a baking sheet or dish with a little water in the bottom.

Bake the squash for 45-50 minutes until it can be mashed with a fork.

Meanwhile, sauté the leeks and garlic in a little butter until lightly browned in the dutch oven.

When the squash is fully cooked, remove it from the oven. Scoop out the squash into a blender or into the dutch oven (if using immersion blender).

Add the leeks, garlic, and cream (if using) to the blender and blend until completely smooth and creamy.

Transfer the puree back to the dutch oven and add the ground cloves, cinnamon and salt to taste. Also, add in 1.5-2 cups of chicken bone broth or meat stock until the soup reaches the desired consistency.

Simmer the soup on low heat while stirring until the soup comes together. (about 5 minutes).

Serve the soup into bowls and allow to cool before serving. Enjoy!

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