Butternut Squash, Apple & Leek Soup
Ingredients
- 1 large Butternut Squash cubed (a good 3 pound squash, or 2packages of pre-cut squash)
- 1 small Green apple, coarsely chopped
- 1 small Sweet red apple coarsely chopped(honey crisp, sweet tango, gala, etc.)
- 1 small Onion coarsely chopped (I like to use Vidalia, butany variety will work well)
- 1 Leeks rinsed and cut into half moons
- 2 tbs Coconut Oil
- 1 dash Cinnamon
- 2 tsp Cinnamon
- 2 tsp Curry
- 1 tsp Salt, to taste
- Pepper to taste
- 5 cups Vegetable broth
- 1 ½ cups non-dairy or regular milk
Instructions
- Preheat oven to 425°
- Place the cubed squash on a lined sheet pan (non-stick baking sheet, parchment paper, or tinfoil), arrange so that they have some space between them so they can roast instead of steam, and sprinkle the squash with a dash of salt and cinnamon. No need to use any oil if the pan is lined. Place in the oven, and roast for 30 minutes.
- While the squash is roasting, heat the oil in a large sauce pot over medium heat. Once it's heated, add the apple, leek, onion, salt and curry. Mix well and sauté for 10 minutes.
- Add the roasted squash (it doesn't need to be fully cooked since it will continue cooking in the soup), vegetable broth, and milk. Bring to a boil, reduce heat to low, and simmer for 20 minutes.
- Purée the soup using an immersion blender right in the pot, or a stand blender working in batches. (Be careful not to splatter the hot soup!) (If you don’t have a blender, you can mash the ingredients with a potato masher.)
- Taste and adjust the salt, pepper, and curry.
- Garnish as desired with diced apple, pumpkin seeds, sunflower seeds, chives, rosemary, thyme, diced avocado...
Video
Notes
Vegan, Gluten free, Nut free, Soy free, Kid friendly