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Vegan Roasted Butternut Squash And Leek Soup

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This vegan roasted butternut squash and leek soup combines caramelized sweetness with bright, tart apple and aromatic leeks. Roasting the squash concentrates its natural sugars, while sautéed leeks, Granny Smith apple, fresh sage, and nutmeg add balance and fragrance. Everything blends into a silky, luxurious puree that is entirely plant-based.
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Prep Time 20 minutes
Cook Time 42 minutes
Total Time 1 hour 2 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Squash
  • 1 large butternut squash about 2½ lb
  • 1/2 tbsp olive oil
  • salt to taste
For the Soup Base
  • 1 1/2 tbsp olive oil
  • 3 leeks white and pale green parts, sliced in rings
  • 1 Granny Smith apple diced
  • 4 garlic cloves minced
  • 1 tbsp fresh sage chopped
  • 1/8 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 quart vegetable broth

Equipment

  • Baking sheet
  • Large pot
  • Stand-up blender
  • Ladle

Method
 

  1. Preheat your oven to 400°F (200°C). Remove the stem and bottom end from the butternut squash, then halve it lengthwise. Use a spoon to scoop out the seeds and discard them. Drizzle the exposed flesh with ½ tablespoon olive oil and sprinkle with a pinch of salt, rubbing it evenly over the surface with your hands. Place both halves skin-side up on a baking sheet and pierce the skin several times with a fork or knife. Roast for 40 to 45 minutes until the flesh is completely tender when pierced and the skin appears wrinkled. Turn the halves over and let them cool until you can handle them safely.
  2. While the squash roasts, heat 1½ tablespoons of olive oil in a large pot set over medium heat. Add the sliced leeks, diced apple, minced garlic, chopped sage, nutmeg, and ¼ teaspoon salt to the pot. Sauté the mixture, stirring from time to time, for 3 to 5 minutes until the leeks turn soft and aromatic and the apple begins to soften slightly.
  3. Add the vegetable broth to the pot containing the sautéed vegetables and apple. Increase the heat to bring the liquid to a boil, then reduce to a simmer and cover with a lid. Allow the mixture to simmer gently while the squash continues roasting, giving the flavors time to meld together.
  4. When the roasted squash is cool enough to touch, scoop the soft flesh out of the skins and add it directly into the simmering pot. Stir everything together thoroughly and let the soup continue simmering for a few additional minutes so the roasted squash flavor infuses throughout the broth.
  5. Use a ladle to carefully transfer the hot soup into a stand-up blender, working in batches if needed to avoid overfilling. Blend on high speed for about 1 minute until the soup is completely smooth and creamy with no lumps remaining. Pour the blended soup back into the pot, taste it, and adjust the seasoning with additional salt if desired.
  6. Pour the creamy soup into serving bowls. Garnish with freshly cracked black pepper and a pinch of flaky sea salt if you like. Serve hot, optionally with crusty bread on the side.

Notes

Rinse sliced leeks in a bowl of cold water before cooking to remove any trapped grit, as even a small amount of sand can affect the soup's smooth texture. For best results, roast the squash until the skin is fully wrinkled and the flesh yields very easily to a fork; undercooked squash will result in a grainy texture no matter how long you blend. Leftover soup keeps in an airtight container in the refrigerator for up to four days and may thicken as it cools, so stir in a splash of vegetable broth when reheating. This soup also freezes beautifully for up to three months; thaw overnight in the fridge and reheat gently on the stovetop. If you do not have a stand-up blender, an immersion blender used directly in the pot works well, though you will need to blend patiently to achieve a fully smooth consistency.

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