Ginger Leek Butternut Squash Soup Fast2eat

Ginger Leek Butternut Squash Soup Fast2eat

This deliciously Creamy One Pot Butternut Squash Soup is so rich in flavour with leek and a spicy sweet ginger heat.

It is so Fast and easy to make and it’s the perfect comforting soup. It makes a great lunch or dinner, and it freezes very well, making it a great meal prep recipe!

I’ve made way too many pots of butternut squash soups to count, including this Butternut Squash Bisque.

Ginger Leek Butternut Squash Soup Fast2eat
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
This deliciously Creamy One Pot Butternut Squash Soup is so rich in flavour with leek and a spicy sweet ginger heat.
Servings: 8 people


  • 2 tbsp Olive oil - or Butter
  • 2 Onion - small dice - 125g
  • 125 g Leek - small dice
  • 200 g Carrot - 2 carrots small dice
  • 1 kg Butternut squash - medium dice
  • Chicken broth - enough to cover – use this homemade or the mix + boiling water or use vegetable stock for a vegan or vegetarian soup
  • 1 tsp Salt
  • 1 tsp Ginger - fresh grated or 1/2 tsp powdered ginger
  • Black pepper - or white – optional to taste

Garnish (optional)

  • Cream - (thick or whipping or sour cream or Greek yogourt for a low free version)


Cooking in a Pressure cooker

  • Toss all the ingredients right into the Pressure cooker (Instant Pot) - no need to sauté any vegetables. Stir to combine. Make sure the liquid is covering the veggies.
  • Lock lid and set machine to cook at high pressure for 15 minutes and let the pressure cooker do its work.
  • Allow the Pressure cooker (Instant Pot) to naturally release pressure for 5-10 minutes.
  • Carefully turn the steam valve to the venting position to release the remaining pressure.
  • Carefully open the lid, away from your face, and stir the soup.
  • Taste for seasoning and adjust with more salt, pepper, herbs or spices to taste, if necessary.

Cooking in a large straight-sided pot

  • Add everything to a large soup pot and bring to a simmer.
  • Place the lid on the pot at an angle, tilting it to allow steam to escape, and simmer for 35-45 minutes. Stir occasionally.
  • The soup is done when the vegetables are soft.

Cooking in a slow cooker

  • You can also use a Set 'n Forget Programmable Slow Cooker, leave it there and forget… when you come back, it’s ready.
  • Place all the ingredients right into the crock of slow cooker and cover with water - low heat for 7 hours or high heat for 3½ hours.

Purée the soup

  • Puree the soup in batches with a food mill or an immersion blender until smooth. (Use caution when pureeing hot liquids.)
  • Bring the soup back to a simmer. Taste and adjust seasonings.

Garnish (optional)

  • At service, heat the heavy cream (if using) and add to the soup.
  • For each portion, ladle soup into a broad soup plate. Decorate the top of the soup with a swirl of cream, if desired.


The quantity of thick or whipped cream garnish may be decreased or omitted as desired to reduce dietary fat. Or if you do not want the fat from thick or whipping cream, you can get the same creamy richness from low-fat Greek yogourt, so why bother? Greek yogourt is so much more nutritious as well and gives this soup a nice tang.
Course : Main Dish, Side Dish
Cuisine : American
Keyword : 10 Minutes, Butternut Squash, Creamy, Easy, easy-to-prepare, Fast, ginger, Gluten-free, Grain-Free, Healthy, Leek, Low calories, Low carb, Low fat, Paleo-friendly, Pressure cooker, Pressure Cooker (Instant Pot), Quick, Soup, Vegetable


Calories: 118kcal | Carbohydrates: 22g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 317mg | Potassium: 588mg | Fiber: 4g | Sugar: 6g | Vitamin A: 17725IU | Vitamin C: 31.6mg | Calcium: 84mg | Iron: 1.3mg
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