A fall twist on potato leek soup, this vegan 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.
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Why I love this Butternut Squash Leek Soup
- Dietary needs - this recipe is plant-based, oil-free, gluten-free, dairy-free, and sugar-free
- Simple ingredients - there are only a few basic ingredients in this soup. Nothing weird or hard to find!
- Twist on a classic - everything you love about potato leek soup, but with that sweet, nutty butternut squash flavor
- Thick and creamy - this butternut squash leek soup is soooo thick and creamy. Butternut squash has the same lovely texture that potatoes do
- No coconut milk - I avoid using coconut milk in recipes like this because no one wants their leek soup to taste like coconut! Instead, this soup is made creamy with a homemade cashew cream
Ingredient Notes
- Butternut Squash: grab a medium sized butternut squash for this recipe. I like to use a knife to peel my squash, instead of a potato peeler. And don't forget to slice it in half to scoop out the seeds!
- Carrot: whole carrots are best (as opposed to baby carrots) because they have a more earthy flavor
- Leek: usually these come in bunches of two at the store - a perfect excuse to double the recipe!
- Vegetable Broth: your choice of vegetable broth can really make or break the flavor of a soup. Use a brand with no added sugar and preferably no added salt. My go-to brand is Kitchen Basics
- Cauliflower: the secret star of the show!
- Cashew Cream: my homemade cashew cream recipe is the secret to creating a creamy soup.
- Salt & Pepper
- To Serve: coconut bacon, scallions, pumpkin seeds, microgreen sprouts, crusty bread, etc.
How to make Vegan Butternut Squash Leek Soup
Step 1. Prepare ½ 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.
FAQ & Expert Tips
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.
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!
Recipe Prayer
Thank you God for this soup that provides nutrients for our bodies. Amen.
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📖 Recipe
Vegan Butternut Squash Leek Soup (without Coconut Milk)
Equipment
Ingredients
- 5 Cups Vegetable Broth
- 1 Medium Butternut Squash (2 pounds before removing insides and skin) peeled and roughly chopped
- 1 Large Carrot sliced
- 1 Large Leek sliced
- ½ Cup Cashew Cream ½ batch of my Cashew Cream recipe
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- To Serve: coconut bacon, scallions, pumpkin seeds, microgreen sprouts, crusty bread, etc.
Instructions
- Prepare ½ batch of cashew cream.
- Using a bit of the vegetable broth, sauté the carrot, leek, and butternut squash in a large pot over medium heat for 10 minutes.
- Add the remaining vegetable broth, cashew cream, salt, and pepper. Simmer on medium high for 20 minutes, or until the vegetables are tender.
- Remove from the heat. Transfer to a blender and blend until smooth. Alternatively, use an immersion blender.
- Serve with your preferred garnishes.
Nutrition
Nutrition information is an estimate.
Katie
Made this tonight and it was a hit! I had leeks and a butternut squash and voila! The cashew cream is really smart too and easy.
Elizabeth
Amazing! So glad you enjoyed it Katie!