It’s squash season and a great time to take advantage of making soup!
This soup is one of the easiest soups you’ll ever make which is why I wanted to share it with you.
Winter squash is full of amazing nutritional benefits that will help to boost our immunity all winter long:
- It has been shown to help the body balance sugar levels after eating
- It’s a top source of vitamin A because of its carotenoid content
- It’s high in fibre
- It’s a good source of Vitamin C
- It even has Omega-3 fats!
So you can see that eating butternut squash (or any orange and yellow winter squash in general) is a great option to stay healthy all winter long.
Easy Butternut Squash and Leek Soup
- 4 cups or so of butternut squash, cubed (1 inch) (For my post on how to cut a butternut squash go here!)
- 1 large leek, cleaned well and sliced width-wise
- 1 tbsp extra virgin olive oil
- 1 tbsp ghee (butter works too or add another tbsp of EVOO)
- 1 tbsp curry powder
- 2 tsps of high quality sea salt or pink salt
- 3-4 cups of chicken bone broth or stock of choice
How to make it:
- In a large dutch oven or pot, heat the ghee and oil over medium heat and add the leeks. Sauté for about 5 minutes until a bit golden.
- Add the curry powder and cook it with the leeks for another minute. This process helps to bring out the flavours in the curry powder.
- Add the butternut squash and cook for another 2 minutes, mixing it in with the leeks and curry powder.
- Add just enough chicken bone broth to cover the vegetables by half an inch or so. This is a pureed soup so you don’t want it too watery. Bring to a boil.
- Turn down the heat, add the salt, cover and let it simmer until the squash is fork-tender–about 20 minutes.
- When the soup is ready, use an immersion blender or regular blender to puree the soup.
- Return to the pot to heat a bit more.
- Serve topped with a glug of olive oil.
Easy peasy! Let me know if you make this! My kids loved it and asked for seconds which is rare in the household.
Steph
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