Soup immediately comes to mind on a cold day; and given the forecast they’re predicting this year, I’m going to be making a lot of it!
This butternut squash and leek soup is just delicious. I love both vegetables and thought they would pair together perfectly – and the result did not disappoint. Give this recipe a go and enjoy the warmth this coming winter season!
This post is especially dedicated to one of my instagram followers, Haley, who had expressed she wanted to try this soup out. For you girl! Enjoy :)
Butternut Squash and Leek Soup Yields: 8-10 servings
3Tbsp olive oil
1/2 leek, washed well and roughly chopped
1 onion, roughly chopped
1 medium-sized butternut squash, peeled, seeded and roughly chopped
5C stalk (chicken is preferred but vegetable or even water works well too)
3/4C coconut milk
Salt and pepper to taste
Start by sautéing chopped onion and leek in oil until nice and caramelized – this step adds great flavour to your soups.
Once onion and leek are nicely wilted, add butternut squash. Toss from time to time to ensure proper cooking and browning, about 5 or so minutes.
Next, add choice of stalk. Bring to a boil, then cook vegetables in stalk on medium heat, until squash can be pierced easily with a fork, approximately 20 minutes.
1. I freeze chicken broth. This way, it’s available to me should I choose to use it in my soups or other meals.
2. Chicken broth adds a depth of flavour to soups in general, but by caramelizing the vegetables before adding the liquid, it gives you a great rich flavour – which works out well for those who are vegan and/or vegetarian or if you simply don’t have broth available at your disposal.
Add coconut milk, cinnamon, nutmeg, and cumin. Then, using a hand blender, purée the soup until deliciously creamy and smooth.
Season with salt and pepper to taste.
Wish you could smell this…
Garnish with fresh chives (optional) and enjoy warm or hot as a side dish or a main course.
Bon appétit! xo