Carrots, Leeks and Butternut Squash Soup

What makes this soup so flavorful are leeks, sweet carrots and butternut squash all cooked into a creamy broth. These three vegetables are so good together that the soup requires not much else.  Just salt and pepper.  Try it!


Carrots, Leeks and Butternut Squash Soup


  • 1 lb cut butternut squash cut into cubes
  • 2 cups chopped carrots
  • 2 large leeks or 4 medium sized leeks – white and tender greens finely chopped
  • 1 carton vegetable broth or 5 cups broth plus 3 cups water OR 8 cups water
  • 2 tbsp butter
  • 1 tbsp olive oil
  • Salt and pepper
  • 2 tbsp fresh chives if you have from the garden (optional) for garnish


  • In a large pot melt 1 tbsp butter with 1 tbsp olive oil and sauté leeks until tender – about 5 minutes.  Add carrots and butternut squash, salt and pepper and 5 cups water or broth.  Cover and cook vegetables for 15-20 minutes until tender.


  • Turn the stove off. Using a hand blender lightly puree the vegetables. Add 2 cups more water to thin the soup if needed and warm through. Soup is ready.


  • Serve soup garnished with finely chopped chives.





10 thoughts on “Carrots, Leeks and Butternut Squash Soup”

  1. Another refreshing soup recipe! I would definitely give it a try this week. I happen to buy the leeks, carrots and of course butternut squash at the farmer’s market today. Thanks for posting yet another fabulous recipe.
    By the way, I enjoy reading all your blogs.

    Liked by 1 person

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