I finally got to experiment in the kitchen again, and this was one of my successes this last week! We had a wonderful dinner with some friends a couple weeks ago, and this recipe is a take on a soup they had made for us. (I had a massive butternut squash… if you have a smaller one, cut the recipe in 1/2)
Curried Leek & Butternut Squash Soup
- 2 Tbsp. your fat of choice (bacon fat, lard, butter, olive oil, ghee, coconut oil, etc…)
- 2 medium leek, sliced in 1/2 lengthwise & sliced thin
- 2 celery, diced
- 1-2 tsp. fresh ginger, minced (see tip below)
- 5 lb. butternut squash, large diced, with skin on
- 2 apples, cored & 1/4’d
- 1 Tbsp. curry powder
- 1/4 tsp. turmeric
- 1/4 tsp. cayenne
- sea salt & pepper to taste
- 3 c. chicken stock or bone broth
- 1 can coconut milk
Heat a large soup pot and melt fat. Add leeks, garlic and ginger. Saute until soft. Add all spices, stir well. Cook for about 1 minute. Add squash, apples and chicken stock. Bring to boil, then simmer until squash is soft (~10-15 minutes). Let cool slightly, add coconut milk, and blend all ingredients (you may have to blend in multiple batches). Mix together and serve!
Tip: If you purchase a large ginger root, peel the whole thing and store it in the freezer for longer shelf life. This also makes it much easier to grate (when it’s frozen).