While it may not feel like fall with this heatwave sweeping across the country, at least the fall produce is arriving in full force.

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?

Squash, Sweet Potato, & Leek Soup
Author: 
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.
Ingredients
  • 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
Instructions
  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.
Notes
The soup will stay well in the fridge for up to one week.

 

I would love to hear what you think of this recipe! Comment below or tag @TheMexialianBlog on Facebook, or @the_Mexitalian on Instagram.

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