Butternut Squash and Leek Soup with Baked Beet Chips

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I make butternut squash and leek cream soup every fall with weekly repetition during the season – at the request of my family. It is one of my favorite cream soups The creamy, delicate texture, the aroma of butter and leek, and the sweet taste of the pumpkin turn it into a gala soup and can be served at pretentious dinners.

I hadn’t combined leeks and butternut squash until now, nor did I know what would come out. Well, I was not afraid to try. Why stick to the same ingredients as always when there are so many possibilities?!

Of all soups, cream soups are irreplaceable because they are full of flavor, and the entire family loves them. Soups are perfect for warming up on cold days or when you have a cold. You can hide all kinds of vegetables in them, discreetly of course, and thus provide the body with a large amount of vitamins and minerals. In addition, these soups are a real blessing in combination with baked beetroot chips or toasted seeds of different varieties.

Therefore, you should try this simple cream soup with butternut squash and leek. It is easy to prepare, has a beautiful aroma, warms the body, and provides you with the nutrients you need. Put crispy baked beet chips and drizzle with a wave of extra-virgin olive oil on top, and you will get an excellent healthy lunch that can be eaten not only by vegans.

Give yourself a dose of fiber for lunch or dinner, and try this simple soup with butternut squash and leek!

Nutrients in this recipe

Butternut squash is full of vitamins. One cup of butternut squash contains 4 times the daily recommended intake of vitamin A and half of the vitamin C intake. It’s also full of vitamin E, potassium, magnesium, calcium, and iron. It’s truly a nutritional powerhouse, full of antioxidants and minerals.

Leek is very low in calories and fat but contains water and antioxidants in large quantities. This formula turns it into an ideal food for the diet you follow, regardless of its shape. You can use leeks as the main ingredient in a food or to improve a recipe’s taste. Because it is light and pleasant, it can be a snack itself.

Beetroot is low in calories, but it is an excellent source of vitamins and minerals, essential for the proper functioning of the body. The pigment that gives the roots a red-purple color and has an antioxidant action is saponin. Beets are also rich in plant substances that facilitate the elimination of fats. Glutamic acid, an amino acid that stimulates the nervous system’s activity.

Butternut Squash and Leek Soup

Necessary equipment:

  • a spoon for scooping seeds
  • a baking tray
  • parchment paper
  • a stockpot
  • a wooden spoon
  • an immersion blender


  • 1 butternut squash
  • 2 teaspoons of extra-virgin olive oil
  • 3 garlic cloves
  • 1 medium white onion
  • 3 leeks
  • 4 cups of low-sodium vegetable broth
  • 1 tablespoon of freshly chopped rosemary
  • 1/2 teaspoon of fresh chopped oregano
  • a pinch of nutmeg
  • 1/4 teaspoon of ground black pepper
  • optional: roasted butternut squash seeds
  • optional: croutons from whole-wheat bread


  1. Preheat the oven to 350°F (176°C) and prepare a baking tray with parchment paper.
  2. Wash and cut the squash in half, and use a spoon to scoop out the seeds from the inside. Reserve the seeds and roast in the oven to use later as a topping if desired.
  3. Drizzle the butternut squash halves with one teaspoon of extra-virgin olive oil. Bake for about 40 minutes or until tender. Check with a fork to make sure it is well baked.
  4. Peel and mince the garlic cloves, chop the onion, and slice the leeks.
  5. Once the butternut squash is baked, remove it from the oven and set it aside o cool down for about 10 minutes. Chop it into medium-sized cubes.
  6. Pour one teaspoon of olive oil into a stockpot and heat over low-medium heat.
  7. Add minced garlic and cook for about 1 minute while stirring frequently.
  8. Then, add in the chopped onion and leeks and cook under a cover for about 3 minutes.
  9. Add in the roasted butternut squash, chopped rosemary, oregano, and nutmeg. Stir and pour the vegetable broth over.
  10. Bring the soup to a boil and then immediately reduce to simmer.
  11. Use an immersion blender and blend the soup until you get a creamy consistency.

Baked Beet Chips

Necessary equipment:

  • baking tray
  • parchment paper
  • a large mixing bowl


  • 4 medium beets
  • 1 tablespoon of extra-virgin olive oil
  • 1 teaspoon of dried rosemary
  • 1/4 teaspoon of sea salt
  • 1/4 teaspoon of ground black pepper


  1. Preheat the oven to 375°F (190°C).
  2. Prepare a baking tray and line it with parchment paper.
  3. Wash the beets very well and then slice them very thinly. Try to cut the slices at the same size as possible so that the chips bake evenly.
  4. Add the chips to a large mixing bowl and toss with olive oil and seasonings. Use your hands to coat each beet slice evenly.
  5. Transfer the slices onto the parchment paper and arrange them with enough space between them.
  6. Bake for 15 to 20 minutes or until crispy and lightly browned. Make sure you’re checking the oven frequently to make sure your chips won’t burn.
  7. Take them out from the oven and set them aside to cool down a bit.

Serve the creamy soup warm with beetroot chips and roasted butternut seeds!

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