I have been loving picking up a bag full of various squash, winter greens, and apples from City Fresh each week. In the last few weeks I’ve come home with some gigantic leeks and gorgeous butternut squash.
I decided to put a spin on typical butternut squash soup by pairing the squash with sweet potatoes and seasonal leeks. The red pepper flakes add a subtle heat, and the thyme adds a lovely earthy flavor. This thick and creamy soup makes for the perfect cozy meal, no matter the weather.
What seasonal foods are you looking forward to this autumn?
- 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
- 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.
- 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.
- 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.
- Once the water has been reduced add the coconut milk and continue to simmer for about 10 minutes.
- Remove from heat and blend in a high speed blender or with an immersion blender.
- (Optional) Serve topped with pepitas, roasted chickpeas, and/or fresh thyme.