Butternut Squash & Leek Soup

Man, this soup made the house smell wonderful! This turned out great, and we all liked it, including my 6 year old and 2 year old! My 6 year old asked for seconds and THIRDS! I wasn’t sure this would have any flavor, since there is not a lot to it, but it more than delivered.

rating: 9

Butternut Squash & Leek Soup

serves 6


2 tbsp butter (I used vegan butter)
2 medium leeks, white parts sliced
4 garlic cloves, minced
salt, to taste
1/2 tsp dried thyme
1/2 cup dry white wine
2 medium butternut squash
5 cups veggie stock


1. Melt the butter in a soup pot. Add the leeks, garlic, salt and thyme. Cook the leeks until tender. Add the wine and cook until the wine has reduced.
2. Peel, seed and cut the squash into small cubes, approx. 4 cups. Add the cubed squash to the soup and cover with the stock. Cook over medium heat until the squash is tender. Blend with an immersion blender until smooth. You may add more veggie stock if needed.


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