A fall twist on potato leek soup, this butternut squash leek soup is easy to make with just a few simple ingredients, and super creamy without coconut milk!
Potato leek soup is one of my favorite recipes - it is SO easy to make and turns out delicious every time. In college I made my potato leek soup for my friends quite often during the winter months.
This butternut squash version is a fun fall twist on the classic recipe. And it's just as delicious as the potato version.
The soup is creamy, earthy, and subtly sweet.
With just a few simple ingredients, this soup is healthy, easy, and perfect for fall. Load it up with your favorite toppings like coconut bacon, scallions, or pumpkin seeds.
Step 1. Prepare 1/2 batch of cashew cream.
Step 2. Using a bit of the vegetable broth, sauté the carrot, leek, and butternut squash in a large pot over medium heat for 10 minutes.
Step 3. Add the remaining vegetable broth, cashew cream, salt, and pepper. Simmer on medium high for 20 minutes, or until the vegetables are tender.
Step 4. Remove from the heat. Transfer to a blender and blend until smooth. Alternatively, use an immersion blender.
Step 5. Serve with your preferred garnishes.
Save time
Start off by soaking your cashews before you cook the vegetables. Let them soak while the soup simmers. Then blend the cashew cream together right before you add it to the pot.
Blender options for soup
A good blender or immersion blender is ideal for this recipe. You can also use a food processor to puree the soup and cashew cream. If you don't own a blender (I highly recommend investing in one!) use a store-bought cream and cut the vegetables into bite sized chunks. The soup won't be as creamy, but it will still taste delicious!
Thank you God for this soup that provides nutrients for our bodies. Amen.
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A fall twist on potato leek soup, this butternut squash leek soup is easy to make with just a few simple ingredients, and super creamy without coconut milk!
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