Curried Leek & Butternut Squash Soup

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).

This entry was posted in Dairy Free, Eat Local, Eat Seasonal, Gluten Free, Grain-Free, Main Dishes, New Year Revolution, Paleo, REAL Food, Recipes, Soups, Sugar-Free and tagged , , , , , , . Bookmark the permalink.

One Response to Curried Leek & Butternut Squash Soup

  1. Pingback: Menu Plan for 2 Weeks | two sisters gluten free

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