Sprinkledwithbalance.com
Comforting and full of flavor, this butternut squash leek soup is absolutely delicious, and super easy to make. Made with minimal ingredients, this nutritious soup is completely vegetarian, and sure to be loved by the whole family.
Let’s get started!
Gather all the ingredients.
In large pot, heat up olive oil over medium-high heat. Add in leeks, onion and minced garlic, and cook for 5-6 minutes, or until leek and onion have softened, stirring often with wooden spoon.
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Add salt, black pepper, paprika, fresh thyme and butternut squash to pot and stir in with leeks and onion. Add in red pepper flakes if using. Continue cooking for 3-4 minutes stirring often.
2
Add in broth and bay leaves. Bring to boil, then reduce heat, and simmer for about 20 minutes, or until the squash is cooked through. To check doneness, poke it with fork, if it's tender, it's ready.
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Add in coconut milk and continue cooking for about 5 minutes.
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Using immersion blender, start blending soup directly in pot, making circular and up and down motion, until you get to preferred consistency. Taste and adjust salt and black pepper if needed. Serve warm.
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