Description
This velvety, comforting soup captures the essence of autumn in a bowl. By roasting the butternut squash to caramelized perfection, we unlock a natural sweetness that pairs beautifully with the delicate, onion-like aroma of sautéed leeks and the warming notes of garam masala. It is a simple yet sophisticated meal that feels like a hug, perfect for cozy weeknights or easy meal prep. Nourishing, smooth, and incredibly satisfying, this soup is sure to become a family favorite during the crisp harvest season.
Ingredients
1 medium butternut squash (approx. 3.5 lbs, peeled, seeded, and cubed into 1-inch pieces)
2 tablespoons avocado oil
Salt and black pepper to taste
3 tablespoons unsalted butter
2 large leeks (white and light green parts, thoroughly washed and sliced)
1 tablespoon garam masala
6 cups chicken broth (divided)
1 teaspoon sea salt
Optional: Crispy beef bacon bits, fresh microgreens, or sour cream for garnish
Instructions
Preheat your oven to 400°F.
Toss the cubed butternut squash with avocado oil, salt, and pepper on a large baking sheet.
Roast for 30-40 minutes until tender and caramelized, turning halfway through.
In a large pot or Dutch oven, melt the butter over medium heat.
Add the sliced leeks and sauté until softened and translucent, about 5-7 minutes.
Stir in the garam masala and cook for 1 minute until fragrant.
Add the roasted squash and 4 cups of chicken broth to the pot.
Bring to a simmer for 5 minutes, then use an immersion blender to process until perfectly smooth.
Gradually stir in the remaining 2 cups of broth to reach your desired consistency.
Season with additional salt and pepper if needed, and serve warm with your choice of garnishes.
Notes
Ensure leeks are washed very well between layers as they often trap grit. For a vegan version, substitute butter with olive oil and chicken broth with vegetable stock. This soup freezes exceptionally well; store it in airtight containers for up to 3 months.
- Prep Time: 20
- Cook Time: 40
- Category: Dinner
- Method: Roasting and Blending
- Cuisine: Contemporary Autumnal
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 7g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg