Butternut Squash Leek Soup
This Butternut Squash Leek Soup with Apples is comforting, creamy, perfectly spiced, and incredibly delicious!
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Appetizer, Entrees
Cuisine: American-Inspired
Diet: Vegetarian
Servings: 6 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
Topping
- ¼ cup pepita seeds or substitute with pumpkin seeds
- 1 Honeycrisp Apple cubed
- 1 tbsp maple syrup
- pinch salt
- pinch cinnamon
Serving: 1g | Calories: 248.73kcal | Carbohydrates: 31.52g | Protein: 5.48g | Fat: 13.21g | Saturated Fat: 2.3g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 7.96g | Trans Fat: 0.002g | Cholesterol: 2.44mg | Sodium: 53.31mg | Potassium: 675.88mg | Fiber: 4.83g | Sugar: 13.8g | Vitamin A: 12753IU | Vitamin C: 31.37mg | Calcium: 114.73mg | Iron: 2.07mg