Ingredients
Scale
Soup
- 2 pounds butternut squash, peeled, seeded and cubed (I used about 1/2 of a medium butternut squash)
- 1 leek (white parts only), rinsed well and roughly chopped
- 1 medium Granny Smith apple, roughly chopped (you can use peeled or unpeeled – I didn’t peel mine for extra fiber and nutrients and it worked fine)
- 1 medium carrot, roughly chopped
- 2.5 cups vegetable broth
- 1/2 cup canned coconut milk
Garnish
- 1 tablespoon coconut oil (can sub other high heat oil)
- 3/4 cup thinly sliced leeks (white parts only), rinsed well
- 1/8 teaspoon sea salt
- Coconut milk, for drizzling (optional)
Instructions
Soup
- Place the squash, carrot, leek, apple, and broth in a slow cooker or a large pot. If using a slow cooker, cover and cook on high for 5 hours or low for 8 hours. If using a pot, bring to boil then reduce heat to low and simmer, covered, until squash is soft when pierced with fork (about 30 min).
- Stir the coconut milk into the soup mixture. Puree the soup using an immersion or stand blender.
Garnish
- Head a medium nonstick skillet over medium-low heat. Add the oil and leeks and cook, stirring occasionally, until golden and crisp, about 10 minutes. Season with salt.
Assembly
- Pour the soup into 6 serving bowls and garnish with crispy leeks. If desired, drizzle with a little coconut milk.