Squash Soup.jpg

Leek & Butternut Squash Soup

This soup can be prepared up to 8 hours in advance through the point of the final simmer and then stored in the refrigerator until ready to reheat. Once you are ready to serve the soup, reheat it on the stove until the desired temperature is reached.

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Squash Soup.jpg
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Gluten Free Leek & Butternut Squash Soup

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Soup
Cuisine: American
Servings: 6 people
Calories: 169kcal
Author: Kim Maes


  • 4 tablespoons unsalted butter
  • ½ medium yellow onion finely diced
  • 2 large leeks white and light green parts only, thinly sliced
  • 1 teaspoon kosher or fine sea salt plus more to taste
  • 4 large garlic cloves finely minced
  • 2 teaspoons finely chopped fresh thyme 3-4 sprigs
  • 2 pounds butternut squash peeled and chopped
  • 4 cups low-sodium chicken or vegetable broth
  • 1 teaspoon Champagne vinegar
  • 1 teaspoon freshly ground black pepper
  • ¼ cup crème fraiche for garnish
  • 2 tablespoons chopped fresh chives for garnish


  • Heat the butter in a large soup pot over medium-low heat until it just begins to melt and bubble slightly. Add the onion, leeks, and a pinch of salt. Cover and sauté over medium-low heat for 8 minutes, stirring once, until soft and translucent. Add garlic and thyme, and sauté, uncovered, for another 2 minutes.
  • Add butternut squash and sauté for 3-5 minutes. Add chicken broth and bring to a boil. Reduce heat to low and simmer, uncovered, for 20-30 minutes.
  • Place an immersion blender in the pan and carefully blend the soup until very smooth (alternatively, you can carefully transfer the soup to a blender and puree until smooth). Once the soup is the right consistency, add the champagne vinegar (this brightens the flavor) and bring back to a simmer for another 10-15 minutes, or until it has thickened slightly. Season with salt and pepper. At this point, you can let the soup cool slightly, then refrigerate for up to 8 hours until ready to reheat and serve.
  • Spoon the soup into serving bowls with 1-2 teaspoons of crème fraiche on top and sprinkle with fresh chives.


Nutrition Facts
Gluten Free Leek & Butternut Squash Soup
Amount Per Serving
Calories 169 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g20%
Cholesterol 20mg7%
Sodium 1028mg43%
Potassium 607mg17%
Carbohydrates 25g8%
Fiber 3g12%
Sugar 6g7%
Protein 2g4%
Vitamin A 17210IU344%
Vitamin C 38.3mg46%
Calcium 101mg10%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Christmas Holiday Leeks Magazine New Year Optionally Vegetarian Squash
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