I love steaming hot soup on a cold winter’s day. Don’t you?
When I make soup I always make sure there are leftovers. Once the soup is cooled, I separate into individual portions and freeze. Whenever I feel like soup, I have some ready to go!
quick and easy butternut squash soup
(makes about 6 cups (1.5 L)
what you’ll need:
- 2 tbsp (30 mL) avocado oil
- 4 cups (1 L) Butternut squash, peeled, seeded and roughly chopped
- 1-1/2 cups (375 mL) leeks, rinsed and roughly chopped
- 4 cloves garlic, peeled
- 4 sprigs fresh thyme
- 7 cups (1.75 L) water or vegetable stock
- 1 tbsp (15 mL) sea salt
- 1 tbsp (15 mL) freshly ground black pepper
- 1 tbsp (15 mL) coconut vinegar or apple cider vinegar
instructions:
1. In a large saucepot, warm oil over high heat.
2. Add squash, leeks, garlic and thyme and mix often.
3. Cook until leeks are soft, about 5-7 minutes.
4. Add water, salt and pepper to the pot and bring mixture to a boil over high heat.
5. Turn heat to medium/low and simmer until squash is fork tender, about 15-20 minutes.
6. Remove thyme sprigs from the soup and discard.
7. Transfer soup to a blender or use an emersion blender directly in the pot, add vinegar, and puree until smooth.
8. Serve immediately or cool to room temperature and transfer to an air-tight container. Store in the refrigerator for up to 3 days or freeze for up to three months.
chef jordan’s tips:
- Always taste your food before serving. This allows you to adjust the salt, pepper and acidity.
