SQUASH AND LEEK SOUP
 
Prep time
Cook time
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Squash and leek soup - perfect soup for cold winters
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Ingredients
  • 2 large sweet potatoes
  • 1 large butternut squash
  • 2 leeks
  • 1 cup of tarragon
  • ¼ cup of rosemary
  • salt & pepper to taste
  • ½ cup of sunflower seeds
  • ½ cup of scallions
  • optional: grated ginger
Instructions
  1. Rinse squash and potatoes
  2. Cook for around 30 minutes until tender
  3. Peel potatoes and squash.
  4. Peel and rinse leeks
  5. Cook leeks for 15 minutes in salted water
  6. Keep ⅓ of the squash and slice it in small chunks
  7. Place all remaining veggies in food processor and add 2 cups of water
  8. Blend well until smooth
  9. Season with herbs, salt and pepper
  10. Add sliced pieces into the soup
  11. Top with seeds, scallions
  12. Eat very warm
Recipe by My Organic Diary at http://myorganicdiary.com/2017/01/squash-leek-soup/