Because this is one of my all-time favorite soups, I’m giving you the recipe, straight from my first book, The Healthy Gluten Free Life!
As soon as the evenings turn cool, this soup is being made on the stovetop. It’s simple, yet filling. Creamy yet dairy-free. And if you’re strict paleo, you can omit the potatoes all-together and it’s still wonderful!
Best of all, I make HUGE batches of this decadent soup and freeze it in large Mason jars. It thaws and re-heats perfectly, so no one will know you’ve made this one ahead of time! I like to make it a few weeks before Thanksgiving and serve it as a first course with chopped green onions and toasted pumpkin seeds. Just be careful not to fill up on soup and miss out on the turkey!!
- 2 TBSP olive oil (or coconut oil)
- 5 C peeled, cubed organic butternut squash (about 1 ½ lbs)
- 2 C peeled, cubed organic russet potato (about 12 oz) (or *sweet potatoes)
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 2 cups sliced leeks (about 2 medium)
- 4 -6 C chicken broth
- ½ C coconut milk (canned) - or other non-dairy milk
- Garnish: Chopped green onions
- Toasted pumpkin seeds
- 1) Heat oil over medium high heat. Add squash, potato, salt, pepper and leek to pot. Sauté 5 minutes, stirring occasionally.
- 2) Stir in broth (enough to cover the potatoes and squash) & bring to a boil. Reduce heat and simmer about 20 minutes or until potato is tender, stirring occasionally.
- 3) With a hand immersion blender (or in your blender) blend until smooth.
- 4) Stir in coconut milk. Spoon into bowls and garnish with chopped green onions and toasted pumpkin seeds. Sit back and enjoy this wonderful taste of Fall!
- * You can use sweet potatoes instead of russets but the soup will be sweeter. It's still great, but I do like the mild flavor the organic russets provide.