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).

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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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