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5 from 1 vote

Easy Butternut Squash and Leek Soup

So comforting and smooth. Serve this easy Butternut Squash and Leek Soup with homemade croutons, a dash of soured cream or homemade Focaccia.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: starter
Cuisine: British
Keyword: Butternut Squash, Easy
Servings: 2
Calories: 561kcal
Author: Lynn Hill


  • 100 g butter
  • 100 g Leeks thinly sliced
  • 1 small Butternut Squash approx. 700g
  • Sprig of fresh thyme
  • 1 bay leaf
  • 1 stock cube
  • 750 ml water or vegetable stock if not using a stock cube
  • Croutons Optional garnish
  • Soured Cream Optional garnish


  • Melt half the butter in a large saucepan, add the thinly sliced leeks and cook slowly on a low heat until soft and translucent. This will only take about 5 mins.
  • Peel and dice the butternut squash into cubes about 1cm thick. Add the remaining butter to the pan, along with the butternut squash and simmer for a further 10 mins with the lid on to allow the butternut squash to soften a little.
  • Add the thyme and bay leaf and a little salt and pepper. Note: If using a stock cube, this may already contain salt and pepper. Pour in enough hot water (or stock if using) to just cover the vegetables. Simmer gently for 15 – 20 mins or until the butternut squash is soft when pressed with tongs or a fork.
  • Carefully remove the thyme and bay leaf and allow the soup to cool a little.
  • If you want a nice chunky soup serve as it is. If you prefer a thick smooth soup blend in a food processor until you reach the required consistency. Add further seasoning to taste.


This soup can be made in advance and kept in the fridge for a couple of days.
It also freezes well.
Before serving, gently reheat, adjusting consistency and seasoning if needed


Calories: 561kcal | Carbohydrates: 51g | Protein: 5g | Fat: 41g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 108mg | Sodium: 881mg | Potassium: 1430mg | Fiber: 8g | Sugar: 11g | Vitamin A: 41949IU | Vitamin C: 85mg | Calcium: 234mg | Iron: 4mg