by Eloise Howell
Healthy & Easy Butternut Squash Soup
(vegetarian, gluten-free, dairy-free and paleo)
Prep time: 15 min.
Cook time: 1 hour
Yield: 8 servings
1 large butternut squash, peeled, halved, and seeded
2 large leeks
1 Tbsp. olive oil or butter
2 cloves of garlic, minced
8 cups vegetable or chicken stock
1 heaping tsp. Thyme
1 Tsp. salt
Pepper to taste
First, cut the squash into 1-inch chunks. Then, thoroughly rinse the leeks, wash out any dirt, and pat dry with a paper towel. With a sharp knife, remove the dark green leaf end and discard. Thinly slice the leek into rings and discard the root end. Pour the olive oil into a large pot, and bring to a sizzle.
Add the sliced leek and cook on medium heat until soft, until it starts to brown, stirring occasionally. Add the garlic and sauté for about 1 minute. Add the diced squash and cook for about 5 minutes, stirring occasionally. Add the vegetable stock and bring to a boil. Turn the heat down to a simmer and add the thyme, salt and pepper. Put a top on the pot, slightly askew, and cook for about 40 minutes or until squash is soft.
Use a hand blender to puree everything in the pot. You can also use a standing blender, but wait for the soup to cool down a bit before ladling it in. Lastly, serve it up hot with condiments.
Topping Suggestions (optional):
Dried coconut chips
Kale (steamed or sautéed)