Butternut Squash and Leek Recipes for Cozy Fall Meals

There’s something irresistibly comforting about the combination of butternut squash and leeks. These two ingredients come together to create dishes that are not only hearty and flavorful but also packed with nutrients.

Whether you’re in the mood for a creamy soup, a roasted vegetable medley, or a savory tart, butternut squash and leeks bring warmth and sweetness with a subtle hint of oniony depth. Perfect for cozy fall and winter meals, these recipes are simple to prepare and versatile enough to fit any occasion.

In this post, we’ll explore several delightful butternut squash and leek recipes that will inspire you to get creative in the kitchen.

From easy weeknight dinners to impressive dishes for entertaining, these recipes highlight the natural sweetness of butternut squash and the mild, aromatic flavor of leeks. Plus, they are ideal for those looking to eat more plant-based meals without sacrificing taste.

Let’s dive in and discover why you’ll love cooking with these two fantastic ingredients!

Why You’ll Love This Recipe

Combining butternut squash and leeks results in recipes that are both comforting and nourishing. Butternut squash offers a creamy texture and subtle sweetness, while leeks provide a gentle onion flavor that elevates the dish without overpowering it.

These recipes are perfect for all skill levels, requiring minimal prep but delivering big flavors.

Additionally, these dishes are naturally gluten-free and vegetarian, making them accessible for many dietary preferences. Whether roasted, sautéed, or blended into soups, butternut squash and leeks add vibrant color and richness to your plate.

Finally, these recipes are great for meal prep and can be easily adapted with different herbs, spices, and add-ins to keep things exciting.

Ingredients

• 1 medium butternut squash (about 2 pounds), peeled and cubed
• 2 large leeks, white and light green parts only, cleaned and sliced
• 3 tablespoons olive oil or vegan butter
• 4 cups vegetable broth
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme or ½ teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• ½ cup coconut milk or any plant-based cream (optional for creaminess)
• Fresh parsley, chopped for garnish
• 1 teaspoon smoked paprika (optional, for roasted versions)
• 1 tablespoon maple syrup (optional, to enhance sweetness)

Equipment

• Sharp chef’s knife
• Cutting board
• Large skillet or sauté pan
• Large saucepan or soup pot
• Wooden spoon or silicone spatula
• Blender or immersion blender (for soups)
• Baking sheet (for roasting)
• Measuring cups and spoons

Instructions

Recipe 1: Butternut Squash and Leek Soup

1. Prepare the vegetables: Peel and cube the butternut squash into roughly 1-inch pieces. Slice the leeks thinly, using only the white and light green parts. Rinse thoroughly to remove any dirt.
2. Sauté the aromatics: In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add the sliced leeks and garlic, sautéing until soft and fragrant, about 5-7 minutes. Stir frequently to avoid browning.
3. Add squash and herbs: Add the cubed butternut squash and thyme to the pot. Stir to combine and coat the squash with the oil and leek mixture.
4. Pour in broth and simmer: Add the vegetable broth, bring to a boil, then reduce heat and simmer, covered, until the squash is tender (about 20 minutes).
5. Blend the soup: Use an immersion blender or transfer the soup in batches to a blender. Blend until smooth and creamy.
6. Add creaminess and season: Stir in the coconut milk (if using), and season with salt and pepper to taste. Reheat gently if needed.
7. Serve: Ladle into bowls and garnish with fresh parsley. Enjoy warm!

Recipe 2: Roasted Butternut Squash and Leeks

1. Preheat oven: Set your oven to 425°F (220°C).
2. Prepare vegetables: Peel and cube the butternut squash. Cut leeks into 1-inch pieces and clean well.
3. Toss with oil and spices: In a large bowl, toss the squash and leeks with 3 tablespoons olive oil, smoked paprika, maple syrup, salt, and pepper.
4. Roast: Spread the vegetables on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until golden and tender.
5. Serve: Transfer to a serving dish, sprinkle with fresh thyme or parsley, and enjoy as a side or main dish.

Recipe 3: Butternut Squash and Leek Tart

1. Prepare the vegetables: Slice the peeled butternut squash thinly (about 1/8 inch) and slice leeks into thin rounds.
2. Sauté leeks: Sauté leeks in 1 tablespoon olive oil over medium heat until soft, about 5 minutes. Set aside.
3. Preheat oven: Set oven to 375°F (190°C).
4. Assemble tart: Roll out a sheet of vegan puff pastry on a baking tray. Spread a thin layer of sautéed leeks over the pastry, leaving a 1-inch border.
5. Layer squash: Arrange squash slices over the leeks in an overlapping pattern. Brush edges of pastry with a little olive oil.
6. Bake: Bake for 30-35 minutes or until pastry is golden and squash is tender.
7. Garnish and serve: Sprinkle with fresh herbs and cracked black pepper. Serve warm or at room temperature.

Tips & Variations

Tip: When cleaning leeks, slice them and then soak in a bowl of cold water to release any grit. Lift them out carefully to avoid reintroducing dirt.

Variation: For a richer soup, add roasted garlic or a splash of white wine before simmering. You can also toss roasted butternut squash and leeks with cooked quinoa or farro for a hearty salad.

Tip: Use fresh herbs like sage or rosemary instead of thyme to change the flavor profile of your dish.

Variation: Add a pinch of chili flakes or curry powder for a spicy twist on the soup or roast.

Nutrition Facts

Serving Suggestions

These butternut squash and leek dishes pair wonderfully with a variety of sides and accompaniments. Serve the soup with crusty artisan bread or a warm vegan grilled sandwich.

For a heartier meal, add a fresh green salad with a lemon vinaigrette to balance the sweetness of the squash.

Roasted squash and leeks make a perfect side dish to grain bowls or alongside lentil loafs or vegan “meat” substitutes. The tart can be a fantastic appetizer or light lunch paired with a simple arugula salad.

For more inspiration on vegan and vegetarian dishes that complement these recipes, check out these delightful options:

• Veg Grilled Sandwich Recipes That Are Quick and Delicious
• Best Vegan Kale Dip Recipe for Easy Healthy Snacking
• Slow Cooker Roast Recipe With Vegetables Made Easy

Conclusion

Butternut squash and leek recipes are a fantastic way to enjoy seasonal, wholesome ingredients in a variety of satisfying ways. From silky soups to roasted vegetable sides and savory tarts, these dishes are both comforting and nutritious.

They bring out the best of autumn flavors with their natural sweetness and mild onion notes, making them perfect for cozy dinners or special occasions.

Whether you’re a seasoned cook or a kitchen beginner, these recipes are straightforward yet impressive. Plus, they offer flexibility to experiment with spices, herbs, and complementary ingredients.

Next time you want a meal that feels like a warm hug, remember the magic of butternut squash and leeks. And don’t forget to explore other vibrant, tasty recipes on our site to keep your menu fresh and exciting!

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