Today, I am snuggled up and enjoying a bowl of my favorite Butternut Squash and Leek Soup A.K.A Smoky Golden Vegan Soup. The star of the show is the butternut squash, packed with rich nutrients and full of fiber. This easy to make, puréed soup is a winter warmer that makes for a satisfying lunch when served with warm crusty bread, or as a savory appetizer in these chilly winter months. It tastes delicious when drizzled with sweet, creamy coconut milk; this flavor combination will warm you through and through!
Roast or not to Roast?
I love to roast butternut squash and most other vegetables because roasting adds to the color, texture, temperature, and flavor. The oven renders heat differently than cooking in a saucepan with liquid. The taste of a roasted vegetable is more flavorful and more abundant in nutrients than the one boiled, as the nutrients are not lost to the boiling water. When roasted, the vegetable retains its golden color. When cooked in water, the color turns slightly pale.
The fragrant and creamy butternut squash and leek soup is subtly spiced with nutmeg, salt, and freshly ground black pepper. I also drizzle some olive oil on top of the veggies before giving them a toss and placing in the oven. That’s basically it! The oven does the rest of the work while you sip a latte.
I love the versatility of the butternut squash, and unlike other vegetables, you can buy it when it’s in season and store it in a cool, dry place for up to three months. Score right? The flavors bursting out of an oven roasted butternut squash makes me want to stand on the balcony of a high-rise building and scream ” This is some good squash!“
I paired the squash with leeks and some sweet peppers for more dramatic flavor. This soup is specially made for hallmark and chill (does anyone still watch hallmark ?). Enjoy!
**For an added flavor, use beef or chicken broth.
** Freeze leftover soup in an airtight container for up to 3 months. Say what?
Peace & Love
SMOKY GOLDEN VEGAN SOUP
This easy to make, puréed soup is a winter warmer that makes for a satisfying lunch when served with warm crusty bread, or as a savory appetizer in these chilly winter months.
- - 1.5 Lbs Butternut squash
- - 2 large leeks (white part only )
- - 5 garlic cloves
- - 1 medium yellow onion
- - 3 medium sweet peppers
- - 1/2 teaspoon ground nutmeg
- - 3/4 cup coconut milk
- - 2 cups vegetable broth
- - drizzle of grapeseed oil
- - salt & pepper to taste
- - parsley, chives or thyme (optional) for garnish
- Step 1 -preheat oven to 400°F
- Step 2 - peel and cut butternut squash, leeks, onion, and peppers into chunks.
- Step 3 - Place on a rimmed baking sheet including the garlic cloves.
- Step 4 - Drizzle some grapeseed oil, a pinch of salt and pepper on the vegetables and bake for 30 minutes or until soft. Set aside to cool slightly.
- Step 5 - Using a heavy-duty blender, puree the vegetables. Check the consistency, and adjust with broth if it looks too thick.
- Step 6 - Pour the soup into a saucepan, place on stove on medium-low heat.
- Step 7 - Add salt, black pepper, nutmeg, and cream. Stir, allow reheating for 3-4 minutes. Check the seasoning and adjust as needed.
- Step 8 - sprinkle with herb of choice and serve with garlic baguette
- Step 9 - serve