Butternut Squash Soup Recipe

COOK TIME: 12 min
SERVES: 5 cups


  • 2 cups leeks, thinly sliced (white and light green parts only)
  • 1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch chunks (about 4 cups)
  • 3 cups low-sodium chicken broth
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup heavy whipping cream plus additional for garnish, optional


  1. In large stockpot, combine leeks, squash, broth, salt, cinnamon, nutmeg and black pepper. Bring to a simmer over high heat. Reduce heat to medium, cover; simmer 15-20 minutes or until vegetables are tender.
  2. In 2 to 3 batches, transfer squash mixture to chopper bowl along with some of the broth; puree until smooth. Return puree to stockpot; bring to a simmer. Remove from heat and stir in cream. Serve immediately. Drizzle top of soup with additional heavy cream, if desired.