Squash, Leek & Apple Soup
The weather has been incredibly mild this Autumn which has meant no central heating (yet), summer duvet still on and some fabulous countryside walks where our dog, who is a brindle lurcher, blends in beautifully with the Autumn colours!
But it’s definitely soup and not salad weather, so when this recipe (created by Sarah at My New Roots) popped up on my Facebook feed I was really keen to try it. It’s super simple and utterly delicious.
- 2 Tbsp melted coconut oil
- 3 medium leeks
- 1 medium onion
- 5 cloves of garlic
- 1 Butternut or Coquina squash (about 1Kg)
- 1 large apple
- 1.25 litres vegetable stock
- 1 tsp salt
- 1 tsp ground cumin
- 1/2 tsp ground cardamon
- 1/2 tsp ground star anise
- Apple cider vinegar to taste (I used 1 tsp)
- Pre-heat the over to 200 C (400 F).
- Prepare the vegetables: chop the leeks & onion into large wedges, peel the garlic but leave whole, peel & cube the squash, chop the apple.
- Place the vegetables on a baking sheet with the coconut oil and toss to coat. Roast in the oven for 25-30 mins until tender.
- TOP TIP: Put the onion, leeks and apple on one tray and the squash on another tray. I find the squash takes longer to roast so you can take the other vegetables out when they are done and leave the squash in the oven for an extra 5 minute or so.
- Put all the vegetables into a large saucepan. Add the spices and hot stock and blend with a stick blender until smooth.
- Taste and then add salt and apple cider vinegar. Blend again, adding more stock if you want your soup to be a thinner consistency.
- Pour into bowls and sprinkle with a handful of pumpkin seeds to serve.