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Butternut Squash Leek Soup

Rated as 4 out of 5 Stars

"Butternut squash, leeks, and carrots form the perfect blend of flavors, and the caramelized apples are the perfect garnish. Amazing fall recipe."
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1 h 10 m servings 416
Original recipe yields 4 servings


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  1. Heat 2 teaspoons oil in large stockpot over medium heat. Add carrots, leeks, and onions. Cook and stir until softened and no longer crispy, 5 to 10 minutes. Add squash; saute for 2 to 3 minutes. Add water and bring to a boil. Reduce heat to medium and cover.
  2. Heat 2 teaspoons oil in a skillet over medium heat. Gently fry bread until browned, 3 to 5 minutes. Add bread to the stockpot; stir in allspice and ginger. Cook, covered, until squash has softened, about 30 minutes.
  3. Meanwhile, heat remaining oil in a frying pan over medium heat. Add apple and brown sugar. Fry until apples are well browned and start to form a crispy crust, 10 to 15 minutes.
  4. Puree the contents of the stockpot using an immersion blender until smooth and free of chunks. Garnish soup with the caramelized apples.


  • Cook's Note:
  • Day-old bread is fine. You can also use French bread.

Nutrition Facts

Per Serving: 416 calories; 9.3 75.7 9.9 0 554 Full nutrition

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Tasty soup.. I preferred it without the apple topping and a bit of spice added to the soup