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leek and vegetable soup

Winter Squash, Leek & Vegetable Soup

This hearty and healthy winter inspired soup is jam packed with nutrients that will give your immune system a little boost, even on the coldest of winter days.
Course Soup
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 275 kcal


  • 1 butternut squash
  • 2 carrots
  • 2 leeks
  • 2 stalks celery
  • 2 cups spinach
  • 1/2 yellow onion medium
  • 2-3 cloves garlic
  • 2 shiitake mushrooms dried; optional but adds nice flavour to the broth. Either whole or powdered
  • 4 cups vegetable broth organic
  • 2 Tbsp extra virgin olive oil
  • 1 block sprouted tofu organic
  • herbs optional rosemary and oregano
  • pinch sea salt or to taste


  1. In a stock pot slightly saute the onion, garlic, leek, carrots celery with minimal oil on low heat 3-4 min.

  2. Add the cubed squash, shiitake mushroom, broth and turn to medium heat for 30 mins or when the squash is soft. Add the spinach at this point.
  3. While the soup is on slice a sprouted tofu block into 1 cm cubes, place them on a baking sheet and drizzle them with olive oil, herbs, and a pinch of sea salt or tamari. Bake these at 350 for 20mins.

  4. When the soup is thoroughly cooked, you can either keep this with broth and vegetable chunks, or choose to puree the whole soup, or half the soup. Our style is half pureed, half chunky. 

  5. Add croutons to the soup when serving.

Recipe Notes

We used an entire pack of dried chanterelle mushrooms and added some sage and thyme for an earthier taste.

Add croutons to the soup when serving.