Roasted Butternut Squash & Leek Soup

           Easy, Recipes, Soups
Roasted Butternut Squash & Leek Soup
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3 cups of packed roasted squash/pumpkin puree

2 whole leeks cut into thin round slices (use only the bottom bulb part)

1 large carrot diced

1 celery stalk diced

3-5 large garlic cloves minced

1 Tablespoons fresh rosemary

2 Tablespoons coconut oil

3-4 cups vegetable or chicken stock

1 teaspoon salt

Cracked pepper to taste


After preparing the veggies, in a pan over medium to medium high heat, cook the leeks and garlic in oil until soft. Add the carrots, celery and rosemary to the pan. Cook until all the veggies are soft and caramelized a little.

Transfer all the veggies including the roasted squash/pumpkin to a blender or food processor. Blend till smooth and creamy (If vegetables are still warm, be sure there is a way for steam to escape the blender so the lid doesn’t explode off)

Transfer the mixture to a heavy bottomed pot and bring to a low simmer for about 15 minutes, stirring often. Add salt to taste.

Makes 4 servings

*This recipe was inspired in whole or in party by The Urban Poser