Squash, Sweet Potato, & Leek Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
A twist on creamy butternut squash soup with sweet potatoes and fresh leeks. This vegan and gluten free soup is the perfect autumn meal.
  • 2 large leeks, ends removed, halved and sliced thin
  • 3 cloves garlic, minced
  • 1 medium sweet potato, diced
  • 2 c cubed butternut squash
  • 1 T extra virgin olive oil or avocado oil
  • 1 t salt
  • ½ t black pepper
  • ¼ t crushed red pepper flakes
  • ¼ t dried thyme
  • ½ t ground turmeric
  • 1 c coconut milk
  • 3 c water
  1. In a large soup pot, heat the olive or avocado oil. Add the leeks, sautéing until soft, about 3-5 minutes. Add the garlic and cook until fragrant, about 1 minute.
  2. Add the sweet potato and butternut squash, stirring well with the leeks and garlic. Add the salt, pepper, red pepper flakes, dried thyme, and turmeric, stir well.
  3. Add the water and stir. Bring the mixture to a boil, then reduce to simmer until the liquid has been reduced by half, stirring occasionally. This should take about 30 minutes.
  4. Once the water has been reduced add the coconut milk and continue to simmer for about 10 minutes.
  5. Remove from heat and blend in a high speed blender or with an immersion blender.
  6. (Optional) Serve topped with pepitas, roasted chickpeas, and/or fresh thyme.
The soup will stay well in the fridge for up to one week.
Recipe by The Mexitalian at http://themexitalian.com/squash-sweet-potato-leek-soup/