autumn

Heartier, more comforting foods

come as it gets colder.

BUTTERNUT SQUASH LEEK SOUP WITH POTATOES AND HERBS

  • 2 medium leeks, dark leaves removed.

  • 1 medium butternut squash

  • 2 tablespoon extra virgin olive oil or coconut oil

  • 2 large garlic cloves, minced

  • 2 lbs golden potatoes, cubed

  • 6 cups vegetable stock

  • 2 cups water

  • 2 full stalks fresh thyme. About 10 individual branches

  • 1 branch fresh rosemary. About 4"

  • 1 stalk fresh sage. About 7 leaves

  • Salt and pepper

INSTRUCTIONS

  • Slice the leeks in half lengthwise and rinse well. Then slice them crosswise into half moons about ½" thick. Peel the butternut squash and slice in half lengthwise. Scoop out the seeds and soft flesh. Cube

    the squash into 1" cubes.

  • Heat the oil in a soup pot or Dutch oven over medium heat. Add the leeks and sauté’, stirring

    occasionally, until softened, about 10 minutes. Add the garlic and sauté’, stirring often, until fragrant, about 2 minutes. Add the squash and potatoes and stir to combine. Saute’ 2 minutes, until fragrant.

  • Add the stock, water, and the herbs. Increase heat to high and bring to a boil. Once boiling, reduce

    heat to simmer. Simmer 15 minutes, or until the potatoes and squash are very tender. 

  • Remove the herbs and puree the soup with an immersion blender or in batches in a blender.

    Season with salt and pepper to taste. Enjoy!