Description
Squash and leek soup – perfect soup for cold winters
Ingredients
Scale
- 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
Instructions
- Rinse squash and potatoes
- Cook for around 30 minutes until tender
- Peel potatoes and squash.
- Peel and rinse leeks
- Cook leeks for 15 minutes in salted water
- Keep 1/3 of the squash and slice it in small chunks
- Place all remaining veggies in food processor and add 2 cups of water
- Blend well until smooth
- Season with herbs, salt and pepper
- Add sliced pieces into the soup
- Top with seeds, scallions
- Eat very warm