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bowl of butternut squash leek soup on a speckled plate, garnished with sage leaves with a gold spoon, surrounded by some ingredients

Creamy Roasted Butternut Squash & Leek Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Alex Aldeborgh, RD
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: serves 4
  • Category: Soups and stews
  • Method: Stovetop, oven, blender
  • Cuisine: American
  • Diet: Vegan


This creamy (yet dairy free) roasted butternut squash leek soup is just what you’ll want on a chilly autumn day. This simple vegan soup uses less than 10 ingredients, including butternut squash, leeks, green apple, and sage. Roasting butternut squash in the oven intensifies it’s sweet flavor, plus you won’t have to peel the tough skin!


  • 1 large butternut squash (about 2 1/2 lbs)
  • 2 tbsp olive oil, divided
  • Salt
  • 3 leeks, whites and light green parts sliced into rings
  • 1 Granny Smith apple, diced
  • 4 cloves garlic, minced
  • 1 tbsp sage, chopped
  • 1/8 tsp nutmeg
  • 1 quart vegetable broth


  1. Prep: Preheat oven to 400° F. Clean the leeks (instructions in blog post and below in notes section).
  2. Trim the stem and hard bottom end off the butternut squash. Cut it in half lengthwise.
  3. Use a spoon to scoop out and discard the seeds.
  4. Drizzle the squash flesh with 1/2 tbsp olive oil and add a pinch of salt. Spread the oil around with your hands.
  5. Place the butternut squash halves skin side up on a baking sheet. Poke several holes in each half.
  6. Roast in the oven for 40-45 minutes, until fork tender and skin is wrinkly.
  7. Flip the squash over so the skin side is down, letting it cool until you are able to handle it.
  8. While the squash is cooking: Heat the remaining olive oil over medium heat in a large pot on the stovetop.
  9. Add the leeks, apple, garlic, sage, nutmeg, and 1/4 tsp salt to the pot. Cook, stirring occasionally, for 3-5 minutes.
  10. Add the vegetable broth, bring it to a boil, then reduce to a simmer and cover. Continue to cook while the squash is in the oven.
  11. Scoop the roasted butternut squash right out of the skin. Add it to the pot with the other ingredients and stir.
  12. Use a ladle to transfer the soup into a stand-up blender.
  13. Blend on high for about 1 minute, until super smooth and creamy with no lumps. You may need to do this in two batches, depending on the size of your blender.
  14. You can pour the soup directly into bowls for serving. Garnish with freshly cracked black pepper and a pinch of flaky sea salt.


  • Take the leeks out of the water using your hands or a slotted spoon. Use a clean tea towel to thoroughly dry off the sliced leeks. They are now ready to use!

How to clean leeks

    1. Slice the white and light green parts of leek into thin circles.

    1. Put the sliced leeks in a bowl of cold water, making sure the water covers them all. Use your hands to agitate the leeks a bit and push the inner layers out of the outer layers. Let them sit for 5-10 minutes.

  1. Take the leeks out of the water using your hands or a slotted spoon. Use a clean tea towel to thoroughly dry off the sliced leeks. They are now ready to use!