Butternut Squash Leek Soup

Potato squash and leek soup in a white bowl on top of a wooden tray with a spoon full of soup

One week ago, it snowed. It had been 70 degrees only a few days earlier, but that didn’t seem to stop Mother Nature from sending more glistening white flakes. I woke up early in the morning to find everything covered in white.  I could hear the poor souls outside, mournfully scraping ice off their cars. As I sadly pulled out my boots and winter gear, I thought to myself, “What should I make for dinner?” Remembering that I had a bag of dainty mini squash in the fridge and a few potatoes that still needed to be cooked, I settled on soup. The day got brighter with the thought of a hearty soup for dinner. There were a few ingredients that I lacked, like carrots and leeks. But that didn’t stop me in my soup-making endeavor. On my walk back from work, I stopped at a small local store to pick up a bundle of leeks and a few carrots.

When I made this soup, I only had 8 oz of chicken stock. Definitely not enough. I also added a bouillon cube to give the soup more flavor. In the ingredients below, I recommend 16 oz. of chicken stock. Also, since my squash were mini, I can’t remember how many I had. I also forgot to measure them. For those people who need precise measurements, my sincerest apologies. I think I had a cup and a half of chopped squash? Maybe two cups? This recipe is incredibly forgivable. Mix and match your veggies and proportions as you please. Bon appétit!


1 bundle leeks

1/2 onion, roughly chopped

3-4 medium potatoes

2 large carrots

squash (1-2 cups chopped)

16 oz. chicken stock

1 tbsp oil


Preheat the oven to 400 degree C.

Chop the potatoes, carrots, and squash. Lightly coat the vegetables with and place on a lined tray. Place in the oven and cook for about 20 to 30 minutes or until tender.

When the vegetables have finished cooking, heat some oil in a large pot. Add the onions and sautée for a few minutes. Add the remaining vegetables (the veggies that you just roasted in the oven). Stir all of the vegetables. Add the chicken stock. Boil for 5 to 10 minutes.

Blend the mixture either with an immersion blender, or a blender. If the soup is too thick, add more water to reach the desired consistency. Store in airtight container if you have leftovers. Enjoy!



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