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Author Notes: This soup is so remarkably smooth, you’ll be tempted to call it creamy butternut squash soup—except there’s not a spot of cream. Start by roasting the squash in a 400ºF oven, until it’s nice and tender, about 30 minutes (split lengthwise and scoop out the seeds first). Then your blender does the magic of whipping the soup into a light and airy puree.
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 2 leeks, white parts only, thinly sliced
- 1 small butternut squash, roasted & flesh scooped out
- 2 cups vegetable stock
- 1/4 cup toasted sweetened coconut & almonds
- 1 teaspoon chopped cilantro
- Heat butter and oil in a 2 quart pot over medium heat. Add leeks and saute until soften and fragrant. Add roasted butternut squash and stock. Bring to a boil, then reduce to a simmer and cook for 20 minutes.
- Pour contents of pot into the glass bowl of a blender and puree until smooth, about 2 minutes. Divide among four bowls and garnish with toasted and almond mixture and a sprinkle of cilantro.