Butternut Leek Soup

Delicious butternut leek soup, ideal for winter.

Serves: 6-8
Total Time: 1 hr


1 butternut squash
3 leeks, sliced thin (use white and light green parts only)
2 garlic cloves, crushed
4 Tbsp Butter
4 Cups Chicken Stock
Optional Garnishes: Bacon bits, scallion and heavy cream


1. Preheat the oven to 375 Degrees F.
2. Slice the squash in half and turn upside down on a greased baking sheet, bake for 45 minutes or until flesh is tender.
3. In a large stockpot, sauté the leek and garlic in the butter until soft.
4. Add the cooked squash, chicken stock, and puree with an immersion blender.
5. Garnish as desired and enjoy!

recipe image
Recipe Name
Butternut Leek Soup
Published On
Preparation Time


Hayley is a Registered Dietician Nutritionist, a part-time yoga teacher, and full-time mother. She is passionate about health, nature, and empowering others to reach their full health potential. She works as a health coach, nutrition writer, recipe developer and group fitness instructor. She is energetic and passionate about delicious food and promoting health of the body, mind, and spirit. She hopes to inspire others to eat closely to the way that nature intended, capitalizing on the amazing benefits of whole, unprocessed foods. Follow her posts for nutrition advice and delicious recipes!

read more