Ginger leek butternut squash soup Fast2eat

Are you looking for a quick, easy, healthy soup recipe perfect for chilly days? Look no further than Ginger Leek Butternut Squash Soup from Fast2eat! This soup is a hearty and flavourful combination of butternut squash, leeks, and ginger that will warm you up from the inside out. Plus, it’s packed with vitamins and other nutrients, making it a nutritious choice for any meal. With just a few simple ingredients and little prep work, you can enjoy a delicious bowl of Homemade Ginger Leek Butternut Squash Soup in no time. So why not try this comforting and delicious soup recipe today?
I am sure you’ll also love this Butternut Squash Bisque if you like butternut squash soups.

Ginger leek butternut squash soup

Ginger Leek Butternut Squash Soup Fast2eat

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


  • 2 tbsp Olive oil - or Butter
  • 2 Onion - small dice - 125g
  • 1 tbsp Garlic - minced
  • 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
  • 200 g Chicken - optional
  • 1 tsp Salt
  • 1 tsp Ginger - fresh grated or 1/2 tsp powdered ginger
  • Black pepper - or white or garlic chilli sauce – optional to taste
  • Parsley - optional to taste

Garnish (optional)

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


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.
    Ginger Leek Butternut Squash Soup Fast2eat
  • Lock the lid, set the machine to cook at high pressure for 15 minutes and let the pressure cooker do its work.
  • Allow the Pressure cooker (Instant Pot) to release pressure for 5-10 minutes naturally.
  • 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.
    Ginger Leek Butternut Squash Soup Fast2eat

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.

To properly prepare your recipe, you may need to use the conversion tables to accurately convert the weight, volume, length, and temperature of all the necessary ingredients. These Fast2eat conversion tables will allow you to ensure that your recipe turns out perfectly and that all measurements are precise and accurate.

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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

Nutrition information is calculated using an ingredient database and should be considered an estimate.

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