Creamy Leek and Butternut Squash Soup

Heat the olive oil in a large pot over medium heat. Add the sliced leeks and sauté for about 5 minutes, stirring occasionally, until soft, aromatic, and translucent without browning.

Add the cubed butternut squash and minced garlic. Cook for 1–2 minutes, stirring gently, until the garlic becomes fragrant and the vegetables are evenly coated with oil.

Pour in the vegetable stock and season with salt, black pepper, and nutmeg. Stir well to distribute the seasoning evenly.

Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for about 20 minutes, or until the squash and leeks are very tender.

Remove the pot from the heat and blend the soup using an immersion blender or countertop blender until completely smooth and velvety.

Taste and adjust seasoning if needed. Ladle into bowls, garnish with fresh thyme, and finish with a swirl of cream or yogurt if desired.