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Roasted Butternut & Leek Soup

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Prep Time 15 minutes
Cook Time 35 minutes
Servings 4

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.