Butternut Squash Leek Soup

4.84 from 12 votes

This Butternut Squash Leek Soup with Apples is comforting, creamy, perfectly spiced, and incredibly delicious!

Prep Time15

Cook Time45

Total Time1

Course: Appetizer, Entrees

Cuisine: American-Inspired

Diet: Vegetarian

Servings: bowls

Calories: 248.73kcal

5 cups butternut squash, peeled and cubed (about 1 butternut squash)
2 cups Honeycrisp Apple, peeled and cubed (1 large or 2 small)
1 cup leek chopped
4 garlic cloves minced
4 tbsp extra virgin olive oil substitute with chili-infused olive oil for a kick of heat
⅓ cup sage leaves, chopped
4 thyme sprigs
pinch of salt and pepper plus more to taste
½ cup whole milk or coconut milk, or substitute with 1/4 cup heavy cream
2 cups vegetable broth or chicken broth
1 tbsp apple cider vinegar

Chop the veggies.
Peel and dice the butternut squash to make 5 cups.
Peel and dice 1-2 Honeycrisp apples to make 2 cups.
Cut the leek by slicing off the root end and the tough green top. Slice in half lengthwise and cut the leek into thin half-moons to make 1 cup.
Mince the 4 garlic cloves.
Roast the veggies.
Preheat the oven to 425° Fahrenheit.
Add the chopped veggies to a baking sheet with fresh sage, thyme sprigs, and a pinch of salt and pepper. Add olive oil and toss to coat.
Roast/Bake for 25 minutes, covered with foil, then uncovered for another 20 minutes.
Blend up the soup. Discard the thyme sprigs, and add roasted veggies to a blender with broth, milk, and apple cider vinegar. Blend until smooth.
Alternatively, add everything to a large soup pot and use an immersion blender to make the pureed soup.
Taste blended soup and add more seasoning if needed.
Make Topping (Optional): Add pepita seeds or pumpkin seeds with 1 diced Honeycrisp Apple with the skin on to a medium saute pan.
Add maple syrup, a pinch of salt, and cinnamon, and stir over medium heat until the seeds start to stick together.
Enjoy. Serve soup in 4 bowls with the toasted pepitas on top along with a drizzle of cream or chili-oil.