Butternut Squash Vichyssoise Soup Recipe

A creamy, slightly sweet butternut squash soup

Prep Time10

Cook Time25

Total Time35

Course: Main Course, Soup

Cuisine: American, Gluten Free, Vegan, Vegetarian

Diet: Vegan, Vegetarian

Keyword: butternut squash soup, Butternut squash vichyssoise soup, vichyssoise

Servings:

Calories: 201kcal

Author: Kathy Owen

1 leek (white part only)
1 bunch green onions (about 4-5 onions; white and tender green parts only; save the green tops for use as a garnish.)
1 medium butternut squash (peeled, seeded and cubed, about 3 cups)
1 large russet potato (peeled and cubed, about 1 cup)
2 tablespoons olive oil
4 cups vegetable stock (can substitute 4 vegetable bouillon cubes and 4 cups of water, but then delete the salt)
2 tablespoons maple syrup
½ teaspoon sea salt (regular salt contains corn)
¼ teaspoon white pepper
¼ teaspoon nutmeg
1 cup lite coconut milk (This makes the soup creamy, but it can be left out and the soup will still be amazing.)

Get Recipe Ingredients

Rinse and strip the leek, removing the hard outside leaves and cuttng off the tip of the root. You will only use the white and tender green parts.
Slice the leek lengthwise and wash it thoroughly inside and out (there is almost always dirt between the layers).
Dice the leek. Set aside.
Wash and slice the green onions, removing the tip of the root and using only the white and tender green parts. Set them aside.
Peel and cube the squash and potatoes. Set them aside.

Using a Dutch oven or soup spot, heat the oil over medium heat until hot.
Add the diced leeks and cook them in the oil for about 5 minutes, until tender but not brown.
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 using as garnish when serving or use the green part of the green onions, sliced thin as a garnish.

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.

Strain the vegetables from the broth (retain and return broth to pot). Puree the vegetables in a full-size food processor and return them to the broth. They should be the texture of baby food.
Alternately, you can use an immersion blender to smoosh up the vegetables, but that will take longer and may leave some lumps.