Butternut Squash Vichyssoise Soup

This butternut Squash vichyssoise soup was inspired by the French creamy potato leek soup that is typically served cold. This vegan soup is so good you can eat it hot or cold! It’s lightly sweetened with maple syrup to bring out all those fall flavors and comes together quickly.

This soup is a true celebration of fall flavors! It's warm and satisfying, from the tender leeks and squash to the maple syrup and nutmeg. It just needs a nice crusty French roll or tender white bread to soak up all those flavors!

Why You’ll Love This Butternut Squash Vichyssoise Soup

• So much flavor - By sauteeing the leeks and green onions first, you release a lovely oniony flavor that infuses into every drop of this soup. They pair perfectly with the squash and warm spices!
• Quick and easy - From start to finish, this creamy soup takes just over half an hour. It’s so fast!
• Smooth and creamy - After blending the tender vegetables with vegetable stock and coconut milk, you’ll have a silky smooth soup that’s heavenly to eat!

Ingredients

• Leek: Use just the tender white part of the leek for a mild onion flavor.
• Green onions: Prep just the white onion section and the tender greens. Save the green tops to use as a garnish.
• Butternut squash: Peel and cube the squash for easy cooking. 
• Russet potato: These potatoes are naturally starchy and will add a creamy texture to this soup.
• Olive oil: Use a little oil to saute the leeks and onions and release their flavors.
• Vegetable stock: This will thin out the soup to keep it from being too thick.
• Maple syrup: You’ll need just a little maple to enhance the sweetness of the squash and balance out the hearty onions.
• Seasonings: Season your soup with a mixture of sea salt, white pepper, and fresh. nutmeg
• Lite coconut milk: adds a rich, creamy texture that pairs perfectly with the smooth butternut squash.

Variations

• Keep it chunky - Although vichyssoise is typically a creamy soup, you don’t have to blend it if you don’t want to. It’s delicious as is!
• Substitute onion - If you don’t have leeks on hand, use a sweet onion instead.
• Use chicken stock - For a meatier flavor, replace the vegetable broth with homemade chicken stock.
• Try a different squash or root - This soup could easily be made with sweet potato or another type of winter squash. 

How to Make Butternut Squash Vichyssoise Soup

1. Rinse and strip the leek, removing the hard outside leaves and cutting off the root tip. You will only use the white and tender green parts.
2. Slice the leek lengthwise and wash it thoroughly inside and out (there is almost always dirt between the layers).
3. Dice the leek. Set aside.
4. Wash and slice the green onions, removing the root tip and using only the white and tender green parts. Set them aside.
5. Peel and cube the squash and potatoes. Set them aside.
6. Using a Dutch oven or soup pot, heat the oil over medium heat until hot.
7. Add the diced leeks and cook them in the oil for about 5 minutes, until tender but not brown.
8. Add most of the onions to the cooking leeks, cooking for about 5 minutes until tender but not browned. Save about a tablespoon of the sliced green onions for use as garnish when serving, or use the green part of the green onions, sliced thin as a garnish.
9. Add the vegetable stock, maple syrup, salt, pepper, nutmeg, squash, and potato. Cook on medium heat until the squash and potato cubes are tender. Do not let the soup boil.
10. Strain the vegetables from the broth (retain and return the broth to the pot). Puree the vegetables in a full-size food processor and return them to the broth. They should be the texture of baby food.
11. Alternatively, you can use an immersion blender to smoosh up the vegetables, but that will take longer and may leave some lumps.

Expert Tips

• Wash the leek - Leeks are notorious for holding onto dirt between the layers of green. Rinse the leek well before slicing, then rinse the slices before sauteing.
• Keep it savory - Vichyssoise is a savory soup, so keep a light hand on the maple syrup to keep it from becoming too sweet.
• Use the right spices - Although you can easily substitute black pepper, white pepper has a milder, gingery flavor that is perfect with squash. Fresh nutmeg has much more flavor than the dried-out stuff in most pantries!

Recipe FAQs

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