Friday, 07 October 2016 15:10

Butternut Squash and Leek Soup

Butternut Squash and Leek Soup

This is one of my favourite fall recipes. I honestly can't believe I haven't shared it with you till now.
It's very simple to make and tastes delicious.

I make this one so often because everyone loves it!

1 tbsp Coconut Oil
1 large Butternut Squash
1 medium sweet potato
1 large onion
2 cloves of garlic
2 leeks, chopped
5 cups of chicken stock (I make my own, or use water and Bragg's Liquid Aminos)
1 cup of milk (cashew, almond, coconut)
Salt and Pepper
Bragg's Liquid Aminos

I am all about simplicity. So the hardest part here is going to be peeling that big squash. I like to section it first, then scoop out the seeds and peel it with a sharp knife.

Cut into cubes.

Peel and cube the sweet potato.

Chop up the onion, and mince the garlic.

Wash and chop two leeks.

In a large stock/soup pot melt the coconut oil and then saute the onion, leeks and garlic.
When softened, add the sweet potato, squash and chicken stock.

Cook on medium heat till the squash is soft.

When finished, take a hand blender and blend the soup till it is smooth.
On low heat, add the milk, salt and pepper and bragg's and season to taste. Turn off after 5 minutes and you are ready to enjoy.

Published in Soups