Butternut & Leek Bisque


This is a soup you can pull together pretty quickly and with minimal ingredients. As you may have started to notice, I’m a big fan of simple easy recipes.  This soup is an example of simplicity that celebrates the ingredients without being overdone. I recommend this dish for a variety of situations, ranging from breakfast if you’re avoiding eggs, to having this soup chilled for lunch, to serving it as an appetizer for dinner. 

Now, I have two versions of this soup, both very similar so I’m just combining the recipes and posting this. One version goes in the crockpot and cooks overnight, the other cooks on the stove and can be done in under and hour. Choose your recipe based on the time you have available!

If you make the crockpot version, I suggest sautéing the onion and leek and then placing all the contents except the coconut milk into the crockpot. Cook for 8 hours on low, add the coconut milk once ready to puree.



Butternut & Leek Bisque
Prep time
Cook time
Total time
A simple, delicious and healthy soup recipe that is dairy free but packed with nutrients
Recipe type: Soup
Serves: 4
  • 2 Tbl coconut oil
  • 2 butternut squash
  • 1 medium leek, white and light green parts only
  • 1 yellow onion, diced
  • 3 garlic cloves, chopped
  • 1 quart chicken bone broth (homemade ideal)
  • 1 cup coconut milk
  • 1 - 2 tsp sea salt
  • 1 tsp black pepper (omit for AIP)
  • Optional Additions:
  • 1 Tbl fresh thyme leaves
  • 1 Tbl fresh parsley
  • 1 tsp cinnamon
  • 1 Tbl lemon juice
  1. Peel, de-seed, and cube the butternut squash.
  2. Remove the roots and dark green ends from the leek, cut in half lengthwise, then thinly slice wide-wise. Thoroughly rinse the sliced leeks to remove excess dirt.
  3. Heat a 4-5 quart soup pot over medium heat and add the coconut oil.
  4. Once heated, add the onion and saute 5 minutes.
  5. Add the leek and saute another 5 minutes.
  6. Add the garlic and butternut squash, saute 2-3 minutes, then add the chicken broth, salt and pepper.
  7. Cover and simmer until the squash is very soft, about 20 minutes.
  8. I suggest pureeing with an immersion blender if you have one, this way you can just blend the soup right in the pot. However, a regular blender will do, but allow soup to cool a bit before blending.
  9. Add coconut milk and any herbs, then puree.
  10. Season to taste, adding more salt or herbs as desired. You can also add a little lemon to brighten up the flavor.
Butternut & Leek Bisque was last modified: January 1st, 2016 by grace

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