Gluten Free & Vegan Butternut Squash & Leek Soup

Thursday, September 29, 2016

This gluten free, vegan & vegetarian friendly butternut squash & leek soup is creamy & indulgent!
Gluten Free Vegan Vegetarian Creamy Butternut Sqush & Leek Soup | Anyonita Nibbles

Yield: 4
Prep time:
Cook time:

Gluten Free & Vegan Butternut Squash & Leek Soup

It is soup season! The absolute best time of the year and to kick things off, I thought I'd share a lovely recipe suitable for my fellow Coeliacs, vegans and vegetarians, too! You will not believe how easy this soup is to make and how super creamy and delicious it is! It's the perfect thick soup for Bonfire Night, by the way! Just a head's up; I've used cashew milk to make this soup extra creamy and give it a nice, nutty flavour which works so well with butternut squash. Prepare to be blown away. Oh, and this soup is definitely freezable, too!

Two portions of hearty and creamy butternut squash and leek soup | Anyonita Nibbles


For the soup
1 teaspoon butter
1 medium butternut squash
1 medium potato, any hearty variety
1 medium white onion
3 large leeks
200ml cashew milk
850ml vegetable stock
sea salt
black pepper

For the garnish
sprinkle of linseeds
sprinkle of chives
Need a conversion? Use this handy chart.

There's just something filling about soups. I think they're often over looked and it's a shame! I mean what's not to love? They're economical and budget friendly, vibrant and keep you full and you can hide so many veggies that your kids normally turn their noses up at inside and they'll never know.

Gluten free, vegan and vegetarian autumn soup topped with linseeds and chives. Anyonita Nibbles

But my absolute favourite thing about soup is that they're often a blank canvas. Just get one or two good soup recipes under your belt and you can chop and change them a million times to create something new. Skip the cashew milk; use soy or cow's or almond. Or avoid the milk altogether and stir in some double (heavy) cream or sour cream or even some cream cheese. Add crispy bacon, beef mince or shredded chicken. Serve it in bread bowls. Stir in some quinoa or rice ... endless possibilities!

Vegetarian Butternut Squash & Leek Soup

Indulgent and creamy homemade butternut squash and leek soup | Anyonita Nibbles


  1. Wash and chop the squash, onions and the potato and the leek. Wash those leeks well - grit and sand can hide in between the layers! 
  2. Melt the butter in a large sauce pot.
  3. Add the leeks, onions, squash and potato to the butter with a bit of salt.
  4. Pop the lid on the pan and leave to caramelise for about 5 minutes. It's okay if some of the veggies stick to the bottom of the pan, the extra flavour it adds to the soup will be incredible.
  5. Add the stock, a bit of pepper and put the lid back on, leaving the soup to simmer for about 40 minutes or until all the veg is tender.
  6. Puree the soup using an immersion blender or by letting it cool slightly and pouring it in batches into a food processor or blender.
  7. Return the soup to the pan and stir in the cashew milk, letting it warm through gently.
  8. Serve the soup immediately with your favourite gluten free bread, and a sprinkling of golden linseeds (flaxseeds) and chives.
  9. You can store any leftover soup (without the garnish) in the fridge for up to 5 days or in the freezer for 3 months.
Serve a warming bowl of this gluten free butternut squash and leek soup for Bonfire Night | Anyonita Nibbles

Celebrate Soup Season:

1 comment:

  1. Oooh that looks delicious! Perfect for the weather getting colder! Danielle ||


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