the best way to warm up for crispy fall with butternut squash soup and a flare on onion flavor by adding semi-carmelized leeks. also – dressing up any soup with canned coconut milk adds such a vibe.
bowls from year and day / pot from caraway / vitamix / my favorite sheet pans
butternut squash leek soup
a leek version of the most comforting fall soup
Equipment
- 1 pot
- 1 sheet pan
- 1 blender
Ingredients
- 1 leek, thinly sliced
- 1 butternut squash, medium + roasted
- 3 tbsp olive oil
- 2 tbsp salt
- 2 tbsp pepper
- 3 tbsp better than bouillon
- 1 quart veggie or chicken broth
- 1/2 can coconut mlik
- 1 crispy mushrooms
- 1 fried sage
- 1 tbsp coconut milk drizzle
Instructions
roast your squash:
- preheat oven to 400F
- peel and cube butternut squash, season w/ olive oil and s&p
- roast for 20-30 minutes, until soft with fork
soup time:
- to a warmed pot, add olive oil and sliced leeks. saute on medium heat until softened and semi-carmelized (8-10 minutes)
- to a heat-safe blender, add chicken broth, leeks, and butternut squash. blend until soup consistency. feel free to add coconut milk or more broth here.
- add all blender contents to the same pot, stir and add s&p to taste and chicken bouillon.
for toppings:
- to a hot pan with hot oil, add mushrooms. do not turn, letting them crisp 1-2 minutes each side.
- do the same to sage, 10-20 seconds each side
Video
@the.orange.home coconut milk drizzle makes soup a vibe • #butternutsquashsoup #leeksoup #friedsage #subwaytilebacksplash ♬ original sound – the orange home • jessica bui
