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butternut squash leek soup

a leek version of the most comforting fall soup
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Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
Course: Soup
Keyword: fall recipe, healthy eats, recipe, soup
Servings: 6

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

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