Leek & Butternut Squash Soup

If you’re looking for a twist on a classic butternut squash soup, look no further! This creamy Leek & Butternut Squash Soup is a fall favourite that can enhance your Thanksgiving spread or be made in a large batch as part of your Sunday meal prep.

The best part of this recipe is that there is virtually no food waste! Save your wallet and the earth by making your own veggie broth using all of the veggie scraps. You can also freeze the remaining scraps and broth for future soups.

Overview

Prep time: 10 minutes

Cook Time: 1 hour 20 minutes

Total time: 1 hour 30 mins

Makes: 8 bowls of soup

Ingredients

* 1 medium onion
* 3 large leeks
* 1 large butternut squash
* 1/4 cup of butter
* 2-3 tbs of avocado oil
* 1 tsp of nutmeg
* 1 tbs of salt
* Pepper to taste
* Optional: One organic chicken stock cube

Directions

1️⃣ Preheat the oven to 400F. Meanwhile, chop the butternut squash into quarters and place on a lined baking sheet. Drizzle the avocado oil on the squash and season with salt, pepper and a little nutmeg. Pop in the oven and cook for 1 hour, turning the squash at the 30 minute mark.

Optional: You can toast the squash seeds for 10 minutes while the squash is cooking as a yummy snack or soup topper. Just season with a drizzle of avocado oil & salt and pepper.

2️⃣ Chop the onion and prepare the leeks. Remove the white ends and long green stems of the leeks. Do not discard. Rinse the body of the leek and chop into half moons. Wash the leek scraps in a colander and ensure all sand is removed. Set aside.

3️⃣ In a medium pot, add 8 cups of water. Add all the veggie scraps and the optional organic chicken stock cube. Bring to a boil and then reduce to medium-low heat for about 30 minutes. This will be your stock. If you do not wish to make your own stock, you can freeze the scraps for future use and use 8 cups of pre-made veggie or chicken stock.

4️⃣ Remove the squash and let cool. In a large pot, melt the butter on medium heat. Add the onions and cook for 2 minutes while stirring. Add in the leeks and season lightly with salt and pepper. Cook another 3-4 minutes.

5️⃣ Remove the skin of the squash with a knife. Chop into quarters and add them to the large pot. Add your 8 cups of veggie stock, the remaining nutmeg, salt and pepper. Use a hand blender to combine all ingredients until smooth. You can add more seasoning to your liking.

Enjoy this cozy soup with all the fall feels!

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