We may be moving into spring, but that doesn’t mean that you have to say goodbye to the warming meals of winter. Soup is one of the easiest and most satisfying meals to prepare. It’s also hearty, nutritious and—depending on the type—kid-friendly. My family and I love a good soup, and this roasted garlic and butternut squash recipe is one my household’s favourites. It’s savoury with a slight hint of sweetness and a palette warming kick of spice.
Whether you’re cooking for your friends and family, or looking for a great starter soup for your next dinner party, this flagrant soup is for you. Enjoy!
Roasted Garlic and Butternut Squash Soup
3 small to medium leeks, white parts sliced
1-2 medium carrots, chopped
1 tsp coconut oil plus 1 more teaspoon
2 small or 1 large butternut squash, cut in half
1 head garlic
1 tsp cumin
1 tsp turmeric
1 tsp coriander
1/2 tsp cayenne pepper
Sea salt or herbamare to taste
1/4 cup nutritional yeast (optional)
2-4 cups organic vegetable broth, or homemade bone broth.
- Preheat oven at 400 degrees.
- Slice your butternut squash in half, leaving the seeds in and place it open face down on a cookie sheet greased with 1 teaspoon coconut oil.
- Slice the end off an entire bulb of garlic, wrap in aluminum foil and place on baking sheet with squash.
- Roast for 40-60 minutes until the squash is tender and the garlic is flagrant and soft.
- In a medium pot, add coconut oil over medium heat.
- Once melted add the sliced leeks, and saute for 5-minutes or until tender.
- Add the carrot and saute for 5 more minutes, stirring frequently.
- Add the spices and saute for 1 more minute until fragrant.
- Remove the seeds from the butternut squash and then add to the pot with the roasted garlic and broth. Bring to a boil and then simmer for 20-minutes.
- Remove your soup from the heat and puree using a hand blender or in a regular blender.
- Top with raw or salted pumpkin seeds and serve with biscuits and/or a nice salad.