Butternut Squash Potato Leek Soup offers a comforting fall twist on a classic: velvety, creamy, and naturally cozy for cool evenings. This vegetarian, gluten-free soup is simple to prepare, adapts well for meal prep, and freezes beautifully.
I love soup year-round—hot weather doesn’t stop me from enjoying hearty bowls. I combined the mellow sweetness of roasted butternut squash with the creamy body of Yukon Gold potatoes and the gentle oniony flavor of leeks to create this version of potato leek soup with a golden squash twist. Fresh thyme and a pinch of cayenne add depth, and a splash of heavy cream (or coconut milk for a dairy-free option) makes the finished soup silky and rich.
Why you’ll love this recipe:
- Velvety texture and comforting flavor — smooth and satisfying.
- A creative take on potato leek soup: butternut squash adds sweetness, color, and extra nutrition.
- Simple to make and adaptable to dietary needs (swap cream for coconut milk to make it vegan).
- Ideal for meal prep and freezer friendly for busy weeks.
Recipe ingredients
Below are the primary ingredients and good substitution options to customize the soup.
- Butternut squash: One large squash yields about 5–6 cups cubed. Pre-cut squash saves time.
- Yukon Gold potatoes: Provide a naturally creamy texture; russets may be used but yield a different mouthfeel.
- Leeks: Use the white and light green parts for a mild onion flavor. Substitute with a small yellow or white onion if needed.
- Vegetable stock: Low-sodium stock lets you control salt. Chicken stock can be used for a non-vegetarian option.
- Heavy cream or coconut milk: Stirred in at the end for richness. Use Greek yogurt, crème fraîche, or full-fat coconut milk as alternatives.
See the recipe card below for exact quantities.
How to make this butternut squash potato soup
This recipe is straightforward and comes together in about 45–50 minutes. Prep tips below help speed the process.
Pro tip: Peel and cube squash and potatoes ahead of time or buy pre-cubed squash to save prep time. Trimming and cleaning leeks well prevents grit in the soup.
- Heat olive oil in a large pot or Dutch oven over medium-low heat. Add the sliced leeks and sauté until softened, about 4 minutes. Add minced garlic and a pinch of cayenne; cook another 30 seconds.
- Add the cubed butternut squash and potatoes; sauté for 1 minute. Add bay leaf, chopped fresh thyme, and vegetable stock. Bring to a boil.
- Reduce heat to medium-low and simmer about 20 minutes, or until the squash and potatoes are very tender. Remove and discard the bay leaf.
- Puree the soup with an immersion blender until silky smooth, or carefully transfer to a blender in batches.
- Stir in cream (or coconut milk), season with salt and pepper to taste, then serve with your favorite toppings.
Recipe FAQs
Sauté leeks and garlic, add cubed squash and potatoes, pour in stock, and simmer until tender. Purée until smooth, then stir in cream and season to taste.
Start with less stock and add more after pureeing if needed. To thicken further, return the soup to the stove to reduce, or fold in more cream, crème fraîche, or yogurt.
Store in an airtight container in the refrigerator for up to 5 days. The soup also freezes well for up to 3 months.
Serving suggestions
This soup is hearty on its own but pairs well with crusty breads, focaccia, or a simple green salad to round out a meal. Add toasted pumpkin seeds, a swirl of cream, fresh herbs, or crispy croutons as toppings.
Recipe notes
- Make-ahead: Prep squash and potatoes ahead to shorten cooking time. Store raw, cubed vegetables in the fridge for a day or two before cooking.
- Flavor boost: Add a sprig of thyme or a bouquet garni while simmering to deepen flavor. Remove before pureeing.
- Dairy-free option: Use full-fat coconut milk instead of heavy cream for a creamy vegan soup.
More butternut squash recipes you’ll love:
- 30+ Butternut squash recipe ideas
- Butternut squash casserole with pecan oat streusel
- Butternut squash quinoa salad
- Cinnamon roasted butternut squash
- Fall harvest salad
- Mashed butternut squash
- Roasted whole butternut squash
Did you try this recipe? If so, please leave a review and tag @flavorthemoments on social media so I can see your creations.
Creamy Butternut Squash Potato Leek Soup
Servings: 8 | Prep: 20 mins | Cook: 30 mins | Total: 50 mins
Velvety and comforting, this soup is vegetarian, gluten-free, and freezer friendly.
Ingredients
- 2 tablespoons olive oil
- 3 leeks, white and light green parts, thinly sliced and cleaned
- 2 cloves garlic, minced
- Pinch cayenne pepper
- 5 cups cubed butternut squash (about 1 large)
- 2 medium potatoes, peeled and cubed (Yukon Gold recommended)
- 1 bay leaf
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
- 6 cups vegetable stock (adjust for desired thickness)
- Salt and pepper, to taste
- 1/4 cup heavy cream or coconut milk (optional)
Instructions
- Heat oil in a large pot over medium-low heat. Sauté leeks until soft, about 4 minutes. Add garlic and cayenne; cook 30 seconds.
- Add squash and potatoes; sauté 1 minute. Add bay leaf, thyme, and stock; bring to a boil.
- Reduce heat and simmer 20 minutes, until vegetables are very tender. Discard bay leaf.
- Purée the soup until smooth using an immersion blender or in batches in a blender.
- Stir in cream or coconut milk, season with salt and pepper, and serve warm.
Notes
- For a thicker soup, start with 4 cups stock and add more after pureeing as needed.
- Store refrigerated up to 5 days or freeze up to 3 months.
Nutrition (approx.)
Calories: ~207 kcal per serving. Nutrition values are estimates and intended as a guideline.