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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
Servings: 6
Course: Soup
Ingredients Equipment Method Video

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

Equipment

  • 1 pot
  • 1 sheet pan
  • 1 blender

Method
 

roast your squash:
  1. preheat oven to 400F
  2. peel and cube butternut squash, season w/ olive oil and s&p
  3. roast for 20-30 minutes, until soft with fork
soup time:
  1. to a warmed pot, add olive oil and sliced leeks. saute on medium heat until softened and semi-carmelized (8-10 minutes)
  2. 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.
  3. add all blender contents to the same pot, stir and add s&p to taste and chicken bouillon.
for toppings:
  1. to a hot pan with hot oil, add mushrooms. do not turn, letting them crisp 1-2 minutes each side.
  2. do the same to sage, 10-20 seconds each side