Butternut Squash & Leek Soup

When it’s getting cold, we are obsessed with soups, like I already mentioned. Lately our daily tasks piled up and I totally forgot to upload this beautiful squash soup I created after getting nice butternut squash and leek at the market. So like the post before, this is a little bit late, but still good ;-). It is super simple to make, rich in vitamins and really tasty.

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Ingredients

  • 1 butternut squash
  • 2 potatoes
  • 1 leek
  • 1 onion
  • 1 can of coconut milk
  • 5 cups of vegetable broth
  • salt and pepper to taste
  • olive oil

Recipe 

Preheat the oven to 450° Fahrenheit. Cut the butternut squash in two halves and salt it slightly, when the oven is preheated, put it in there for about 30 to 45 minutes, depending on the size of it.

Cut the potatoes, leek, onion and fry it for 5 minutes, until all of it is a bit tender. Add the vegetable broth and let all of it cook for another 30 minutes. After, put everything in a blender or food processor and blend until smooth. Put back in the pot and add the can of coconut milk. Let everything cook for another 5 minutes. Serve with for example baguette and végé-paté.

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