Fall is here! The air has turned crisp and the world has begun to turn into a beautiful painting. Home's are filled with football, yards have bonfires, and so many fall treats! When that happens, I can't help but break out all the fall recipes! Squash is such a wonderful, savory, diverse vegetable that is PACKED with nutrients! This butternut and acorn squash leek soup is FULL of fall flavor that will have you coming back for seconds.. or thirds ;) It's also gluten, dairy, and sugar free! Hope you and your family enjoy this fall recipe as much as we do!
1 Butternut Squash
1 Acorn Squash
4 Cups Organic Chicken Broth
1-2 Tbs. Minced Garlic
Sea Salt (to taste)
Pepper (to taste)
1 tsp. Turmeric
1 Tbs. Thyme
Dash Cayenne (optional)
First thing you will need to do is roast the squash! Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Cut your butternut squash and acorn squash in half, then scoop out the seeds and goop. Coat open sides with Avocado oil and sprinkle with sea salt and pepper. Put the squash face down on the parchment paper and roast for 45 minutes. When you take it out or the oven, let cool for a few minutes before handling.
While the squash is roasting, you'll start chopping and cooking the onion and leek. For the leek, you will only use the white part. Using avocado oil, sauté the leek, onion, and minced garlic in a dutch oven or other large pot until softened. Once softened, add your spices (salt, pepper, turmeric, thyme, and cayenne,) then your chicken broth. Allow to simmer.
When the squash is out of the oven and slightly cooled down. Scoop out the inside and add to your pot.
Using an immersion blender or high speed blender- Blend ingredients in the pot until smooth.
*Pairs great with Simple Mills Almond Flour Crackers!!!