Butternut Squash and Leek Soup

Butternut Squash and Leek Soup, is called Pumpkin Soup in Australia. Made the Aussie way, a national staple enjoyed year round. In the States, it becomes popular during the fall season, heartwarming and easy to make. Thickened with Potatoes, flavored with Leek and warm spices like Cumin and Nutmeg. It's an Australian savory classic that everybody loves, even the pickiest eater.

As soon as autumn arrives, this creamy Butternut Squash and Leek Soup is a family favorite. Pumpkin Soup is very popular here, even Campbell's sells canned Pumpkin Soup in supermarkets. Australians view Pumpkin as a savory dish, and Americans tend to make Pumpkins/Squash a little bit sweeter. Whatever you prefer, this homemade Butternut Squash Soup will be a family favorite!

Why You'll Love This Recipe

• Flavor - the combination of Butternut Squash and mild Leeks creates the perfect balance in this savory soup
• Lighter - some versions use Heavy Cream, this recipe uses Milk which is still creamy and light and friendlier with the calories. Clean dairy versus a cooked cream - you'll taste the difference
• Filling - adding Potatoes thicken the soup and make it extra filling. Plus it adds a creaminess without making the soup feel heavy
• Budget Friendly - especially when in season, affordable way to feed a family, and easy to find in any grocery store
• Leftovers Freeze Well - so make lots and freeze it for easy future meal prep

Ingredients

• Butternut Squash - Jarrahdale Pumpkin or Kabocha Squash
• Leek
• Potatoes
• Spices - Cumin, Nutmeg and Turmeric to add color and flavor
• Chicken Broth, Turkey Broth or Vegetable Stock
• Milk (fewer calories than using Heavy Cream)
• Butter
• Salt and Pepper
• Sour Cream for serving

Equipment You'll Need

• Stick Blender or Immersion Blender - blend the ingredients while still in the pot, saving you extra washing time. If you don't have a Hand Blender, then you can transfer the soup to a traditional Blender and blend in batches.

How to Make Butternut Squash and Leek Soup

1. Saute - in a stockpot, sauté sliced Leeks in Butter until caramelized. Stir in Cumin.
2. Simmer - add diced Pumpkin, diced Potato, Soup Stock and Milk.
   Bring to a boil, reduce heat and simmer for about 20 minutes until vegetables are cooked.
3. Season and Cool - remove soup from heat and mix in Nutmeg and Turmeric. Allow to slightly cool.
4. Blend - using a stick blender, carefully blend the cooled soup mix until desired consistency achieved.
5. Season and Serve - taste and season with Salt and Black Pepper.
   Serve with a dollop of Sour Cream and crusty bread or toasted Turkish Bread.

Soup Variations

• Garlic Ginger Squash Soup - stir in 1 tablespoon of freshly grated Ginger and 4 cloves of minced Garlic when adding the Cumin (to the caramelized Leeks)
• Curried Coconut - add 2 tablespoons of medium Curry Powder and 1 tablespoon of Cumin when cooking the Leeks. Replace the ½ the milk the full fat Coconut Milk and finish with a squeeze of Lime and garnish with fresh Cilantro
• Thai Flavor - add a tablespoon of Red or Green Curry Paste after the Leeks are cooked. Use Coconut Milk, a dash of Fish Sauce, squeeze of fresh Limes and topped with Thai Basil
• Roasted Carrot - roast 4 Carrots and blend into soup. Place diced Carrots in Airfryer (toss in oil) and roast at 400°F (200°C) for about 12 minutes). Or add diced Carrots to cook with the Squash for extra sweetness, flavor and vitamins
• Crispy Bacon - fry sliced Bacon until crispy and set aside. Use the bacon fat as the base to fry your Leeks. Sprinkle crispy Bacon over the soup when serving
• Smokey Chipotle - add a teaspoon of Smoked Paprika and add a chopped Chipotle Pepper in Adobo when sautéing Leeks

Recipe Tips and FAQs

• Pumpkin Size - you'll need a 4½ pounds (2 kg) pumpkin. By the time you peel and de-seed it, you should have the right amount for this recipe.
• Leek Substitution - Leek adds a gently onion-ish flavor to the soup. If you don't have leek, you can substitute with a large Onion instead.
• Thicker Soup - this recipe uses 3 medium Potatoes. For a thicker soup, add up to 5 medium Potatoes for extra thick soup. Alternatively, blend a can of Chickpeas.
• Roasted Squash - this brings a richer flavor to your soup. Preheat oven to 400°F (200°C). Toss diced Squash with oil and bake for 40 minutes until tender. Add to soup after diced Potatoes are cooked, before blending.
• Uniform Pieces - cut the Squash and Potatoes into similar sized pieces - this ensures that it cooks at the same rate

How to Peel a Squash

Some people don't peel Squash or Pumpkin for soup, but roast it or microwave it, or even leave it on and blend it in the soup. I prefer to peel before roasting or cooking, ensuring a smooth, velvety texture.

1. Using a sharp knife, cut the Squash into manageable wedges, removing seeds.
2. Take a wedge and lay it flat on a cutting board. Carefully slice the peel away from the Squash, careful not to slice your fingers. Always slice down and away from your body.
3. Flip wedge over and repeat slicing until all the tough skin is removed.
4. Alternatively, you can roast the Squash wedges in oven and the peels remove easily.

What Squash is Best for Soup?

In America, Pumpkins are the round, orange variety of Pumpkins (think Halloween) and these not to be used for this recipe. What we call Pumpkin Soup in Australia is actually Butternut Squash Soup because we call them by different names. There are lots of varieties of Squash (Pumpkin) varieties that work great in this soup.

• Butternut Squash - most popular for soups and easily found in supermarkets
• Kabocha Squash - also called Japanese Pumpkin/Kent in Australia
• Jarrahdale or Queensland Blue - popular Australian varieties for soups - this is the best choice for flavor, sweetness and creaminess when blended. Buy Jarrahdale for best results for soup
• Honeynut Squash - sweeter and richer than Butternut
• Red Kuri Squash - has a roasted Chestnut flavor and a smooth fibre free texture

Can I Use Frozen Butternut Squash?

Yes. Frozen cubed Squash works great for soup. Bonus that it will shorten the prep time, but will release extra liquid into the soup. Add a bit less Broth if necessary, or simmer longer.

Storage and Reheating

• Fridge - place in airtight container in keep refrigerated, best enjoyed within 4 days
• Freezer - place in a Ziploc bag (squeezing air out) or in individual portion containers. Freeze and enjoy within 3 months. Defrost in fridge overnight before reheating.
• Reheating - place in saucepan and heat over medium-low heat, stirring often. Add a splash of milk or broth if soup has thickened.

Garnish Ideas for Butternut Squash Soup

• Dollop of Sour Cream with Chives or Parsley
• Roasted Pepitas or Pumpkin Seeds
• Crumble Fried Bacon
• Croutons or Cheesy Garlic Bread Loaf
• Save a few pieces of Roasted Pumpkin pieces for garnish
• Blue Cheese - crumble over individual soup bowls before serving

Comforting Soup Recipes You'll Love

• Cherry Tomato Soup with Fennel
• Broccoli Cheese and Bacon Soup
• Beef Borsch
• Italian Minestrone Soup
• Chinese Chicken and Corn Soup
• Whole Chicken Noodle Soup
• Shchi Cabbage Soup
• Bread Bowl Clam Chowder
• Solyanka - Meat and Pickle Soup
• Vietnamese Chicken Pho Soup

Butternut Squash and Leek Soup is a healthy meal, rich in Vitamin A and fiber. Sweetness of the Squash, savory Leeks, balanced with creaminess from Potatoes and Milk. Made the Australian way with a dash of Cumin for warmth. Perfect as a first course, a light lunch or as the hero dish of a casual dinner - made for sharing, made with love. Bon Appetit! Приятного аппетита!

©PetersFoodAdventures.com *updated September 2026