Hearty Easy Golden Winter Soup

I discovered this Easy Golden Winter Soup years ago, and it has stayed in my regular rotation ever since. The combination of butternut squash, russet potato, and leeks creates something truly special.

This winter soup comes together with just a handful of ingredients, yet the flavor feels rich and layered. I love how the squash adds natural sweetness while the potato brings body and creaminess.

My favorite part about making this recipe is how forgiving it is. You don’t need to stress over exact measurements or perfect chopping.

What makes this Easy Golden Winter Soup a keeper for years to come

I keep coming back to this winter soup because it strikes the perfect balance between healthy and indulgent. The butternut squash and leeks bring natural sweetness and depth without needing complicated seasonings.

This recipe works beautifully for weeknight dinners when I need something quick and nourishing. It also feels fancy enough to serve when I have guests over for dinner.

The texture is what really sets this soup apart from others I’ve tried. Blending the potato with the squash creates an incredibly creamy consistency without relying heavily on dairy.

Looking for more hearty comfort in a bowl? My Vegetable Beef Soup Recipe brings that same satisfying warmth on cold nights, and the Chicken Pot Pie Soup Recipe delivers creamy, stick-to-your-ribs goodness that my family requests constantly.

Everything you need for the perfect Easy Golden Winter Soup

• 2 tablespoons olive oil
• 1 large butternut squash, peeled, seeded and chopped into 1/2-inch pieces (5-6 cups)
• 1 large russet potato, peeled and chopped into 1/2-inch pieces (2 cups)
• 2 leeks, white and light green parts only, sliced and rinsed well
• 1/2 teaspoon salt
• Black pepper to taste
• 4 cups low-sodium vegetable broth
• 1/2 cup half and half (or substitute heavy cream, coconut milk, or omit for a lighter version)

My notes: I like buying pre-cut butternut squash to save time on busy nights. Leeks can hide a lot of dirt between their layers, so I always give them a good rinse in a bowl of water.

For a vegan version, swap the half and half with coconut milk or simply leave it out.

My Method for Easy Golden Winter Soup

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat for about 1 minute until shimmering.
2. Add the butternut squash and potato to the pot and cook for 4-5 minutes, stirring often, until the vegetables begin to lightly brown on the edges and soften slightly.
3. Add the sliced leeks and cook for 2-3 minutes, stirring frequently, until the leeks begin to soften and become fragrant.
4. Season with salt and pepper, then pour in the vegetable broth and stir everything together to combine.
5. Bring the mixture to a boil over high heat, then reduce the heat to maintain a gentle simmer and cover the pot with a lid.
6. Let the soup simmer for 20 minutes, or until all the vegetables are completely soft and tender when pierced with a fork.
7. Remove the pot from the heat and use an immersion blender to purée the soup directly in the pot until completely smooth and creamy, about 1-2 minutes.
8. Stir in the half and half until well combined, then taste and adjust seasoning with additional salt and pepper as needed before serving hot.

My kitchen secrets for getting this Easy Golden Winter Soup just right

I always let the vegetables get a little golden before adding the broth. Those caramelized edges add a subtle depth that makes the soup taste more complex.

Don’t rush the simmering step, even if the vegetables look soft after 15 minutes. The extra time allows the flavors to meld together beautifully.

When blending hot soup, I remove the center cap from my blender lid and cover it with a kitchen towel. This prevents pressure buildup and keeps soup from exploding all over my kitchen.

My favorite occasions to make Easy Golden Winter Soup

I turn to this winter soup when the temperature drops and I need something warming and substantial. It works perfectly as a light dinner with crusty bread or as a starter for holiday meals.

This soup reheats beautifully, so I often make it ahead for busy weeks. I freeze individual portions and thaw them overnight in the refrigerator for easy lunches.