Easy Butternut Squash + Leek Soup Recipe
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.
Servings: 4
Equipment
- Large pot
- Sharp Knife
- Cutting Board
- Immersion Blender or Regular Blender
Ingredients
- 4 Cups butternut squash chopped into 1 inch cubes
- 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 tsp high quality sea salt or pink salt
- 3-4 cups chicken bone broth or stock of choice
Instructions
- 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.