SQUASH AND LEEK SOUP

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Squash and leek soup – perfect soup for cold winters

Warm soup is the best dish for any cold day. I try to make a batch of soup a week and we’ll eat it at night with a protein or a salad. It’s so nice to eat something warm when it’s freezing out.

What I like with this recipe is the small chunks in the soup.  I find it more satisfying to chew veggies when you eat a soup because I don’t like them too watery.

I recommend a good blender for this soup. Otherwise you’ll burn the resistance. The Vitamix is a good one because if the heating function.

SQUASH AND LEEK SOUP

• Author: Kelly
• Prep Time: 20 mins
• Cook Time: 30 mins
• Total Time: 50 mins

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Description

Squash and leek soup – perfect soup for cold winters

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Ingredients

Scale 1x2x3x

• 2 large sweet potatoes
• 1 large butternut squash
• 2 leeks
• 1 cup of tarragon
• 1/4 cup of rosemary
• salt & pepper to taste
• 1/2 cup of sunflower seeds
• 1/2 cup of scallions
• optional: grated ginger

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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 1/3 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

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