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Vegan Butternut Squash, Carrot, Ginger, and Leek Soup

Yields1 ServingPrep Time15 minsCook Time1 hr 50 minsTotal Time2 hrs 5 mins

Wow, that title was a mouthful, but I wanted you all to get an idea of how nutritious, delicious, and wonderful this soup is. I know most of us associate squash soup with fall or winter, but I made this Vegan Butternut Squash Soup during spring and all I can say is, YUM!

Vegan Butternut Squash, Carrot, Ginger, and Leek Soup

 1 butternut squash
 3 medium carrots
 2 large leeks
 2 large celery stalks
 ½ tbsp grated ginger (add more if you wish)
 4 cups organic vegetable broth
 olive oil
 2 tsp salt
 1 tsp turmeric powder
 ½ tsp black pepper
 ¼ tsp allspice
For Topping:
  cup chopped flat leaf parsley
 ¼ cup toasted pumpkin seeds
 1 fried leek (see instructions)

Preheat oven for 350 degrees F.


Wash and dry butternut squash. Cut in half down the center vertically. Remove seeds and coat squash flesh with olive oil. Bake for 60-80 minutes until tender.


You'll need 2 leeks for this recipe. Cut one leek down to about 1-2 inches below the white portion. Cut off the top, wash, dry and set aside. Do the same with the second leek, but cut these into extremely thin rings right and place into a bowl with cool water. Set aside. Cut carrots and celery into fourths.


After the squash has baked for 40-45 minutes coat carrots , celery, and whole leek piece with olive oil and place onto try with squash. Bake for about 30 minutes.


Remove vegetables from oven and let stand for at least 15 minutes before handling. Scoop out flesh of squash and place into a good sized pot. Chop cooked leeks, carrots, and celery and add to pot along with broth, ginger, salt, allspice, black pepper, and turmeric.


Bring soup to a boil, reduce heat and simmer for 20 minutes on medium low heat.


While soup is simmering, toast pumpkin seeds in a small skillet over medium high heat for 2-3 minutes. Keep a close eye, as these can burn quickly. Set aside to cool.


Heat 1/4 cup of olive oil in a medium skillet. Remove sliced leeks from water and place onto a clean dish towel. Squeeze gently (more of an intense blotting) to remove excess moisture. Add to hot skillet and fry over medium heat for 5 minutes or until the leek take on a medium brown hue. Not all of them will be this color and that is okay. Remove and place onto a paper towel lined plate to drain. Sprinkle with a pinch of salt.


Remove soup from heat. Using an immersion blender carefully blend the soup until it is nice and thick. Taste for salt content and add more if needed. Serve soup with chopped parsley, pumpkin seeds, and fried leeks on top.


*You can omit the fried leeks if preferred and add other items like chopped nuts, baked tofu or even a spoonful of cashew or whipped coconut cream. Soup is 6 net carbs per serving.
Meta description: A delicious vegan butternut squash, carrot, ginger, and leek soup perfect for any occasions. A healthy vegetable soup option for lunch, dinner, and rainy days.

Nutrition Facts

Serving Size 4

Amount Per Serving
Calories 215
% Daily Value *
Total Fat 10g16%
Total Carbohydrate 12g4%

Dietary Fiber 6g24%
Sugars 6g
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.