The title may well be a little misleading, however this soup has won awards in our house! It is our favourite recipe for butternut squash and leek soup. Both the kids love it too and its easily adaptable to add more ingredients such as chilli. The soup is great for any time of the year, it can be hearty comfort food in the winter and a light dinner in the summer.
Paleo Refined-Sugar free Egg Free Gluten Free Can adapt to dairy free
Once you have chopped up the butternut squash which is always a bit of a workout, the rest is really easy to prepare. However, here’s a quick hack that makes life ten times easier. Makes some holes in the squash with a fork and cut off the both ends of the squash. Then microwave it for 3 and a half minutes, it not only becomes easier to peel but easier to chop too.
The brilliance of this dish is that the kids get something creamy and warm, and it is packed with fresh vegetables so overloading on vitamins and nutrients. Vitamin A and potassium are two big benefits of eating squash, leeks are packed with Vitamin A and K. As well as bell pepper containing vitamins A, C, E, B2, dietry fibre and potassium. Most importantly it tastes delicious, I would recommend to any parent trying to sneak vegetables into their children’s diet. Its a family favourite for us!
Author: Dani Rose
Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Super Easy
- 2 leeks
- 3 tablespoons of butter or ghee
- 1 large red pepper,
- 2 butternut squash
- 800ml organic chicken or vegetable stock
- Creme freiche
- 2 teaspoons dried thyme
- Small handful of sunflower seeds
- Salt and Pepper to season
- Place the peeled, seeded, and cut butternut squash chunks in to a large bowl or jug. Cover in clingfilm and microwave at for 12-14 minutes
- Roughly chop leeks, deseed pepper and chop
- In a large pan place the butter over medium heat, add leeks and cook until softened for around 4 minutes then add the pepper
- Carefully remove the squash from the microwave and add to the pan with the leek and pepper. Cook on a high heat for 10 minutes, stirring regularly
- Add the stock, thyme salt and pepper and cook for a further 10 minutes
- Place soup in a blender and whizz until completely smooth
- Serve into bowls and add a dollop of creme freiche and the sunflower seeds