Roasted Butternut & Leek Soup
This soup is a bit different to traditional butternut squash soup as it has cashews added for creaminess. The end result is thick, creamy soup with flecks of green from the leeks. It is a perfect winter lunch.
Roasted Butternut & Leek Soup
Equipment
- Blender, high powered is recommended
Ingredients
- 1 Tbsp Coconut Oil
- 2 Cloves Garlic, minced
- 1 small Onion
- 1 Leek, sliced thin
- 5 Cups Veggie Broth
- 1 Small Butternut Squash 2 cups, when cooked
- 2 sprigs Rosemary
- 1/2 Cup Cashews
- 1 tsp Salt or to taste
Instructions
- Pre-heat the oven to 350 degrees.Slice the butternut squash lengthwise and remove seeds. Place it cut side down in a cast iron on top of a sprig of rosemary. Pop into the oven for 30 minutes or until soft
- While the squash is baking, prepare the rest of the soup. Add the coconut oil to the pot and cook the garlic, onion and leek until tender- about 5-7 minutes. Add the broth and season to taste with salt.Allow to simmer on low heat until the squash is ready.
- Remove the squash from the oven and spoon out the flesh. Add to the soup.
- The soup will appear to be liquidy at this point.
- In two batches blend the soup in the blender until nearly smooth. Add 1/4 Cup of raw cashews (soaked or unsoaked) to each batch.
- Return the soup to the pot to bring it back up to tempature and season to taste. Serve up and enjoy!
Notes
If you do not have a high powered blender, soak the raw cashews prior to blending.