Leek & Butternut Soup
Leek and butternut soup is a delicious and comforting soup - creamy and slightly sweet from the butternut squash, and savoury from the leeks.
Leeks are prebiotic foods — along with onions and garlic, they help “feed” probiotics in your gut. Paired with nutritious butternut and gut-healing bone broth, this soup is perfect cold weather food or when you need something quick and nourishing. Here’s a simple recipe you can try at home:
Leek and Butternut Squash Soup
Serves 4
Ingredients:
2 large leeks, white and light green parts, cleaned and sliced
1 medium butternut squash, peeled, seeded, and cubed
1 medium onion, chopped
4 garlic cloves, peeled
4 cups chicken bone broth
1 tbsp extra virgin olive oil
Salt and pepper to taste
1/2 cup coconut milk or cream (optional for added creaminess)
Fresh herbs for garnish (like parsley or thyme)
Instructions:
Rinse the leeks thoroughly, as they can hold dirt in between layers. Slice them thinly.
In a large pot, heat olive oil over medium heat. Add the leeks, onion, and garlic, and sauté until softened, about 5-7 minutes.
Add the cubed butternut squash to the pot and stir to combine.
Pour in the stock and bring to a boil. Once boiling, reduce the heat to a simmer and cook until the squash is tender, about 20 minutes.
Use an immersion blender to blend the soup until smooth.
Stir in coconut milk or cream if using, and season with salt and pepper to taste.
Serve: Ladle into bowls and garnish with fresh herbs.
If you enjoyed this recipe, have a look at these delicious recipes and articles:
Creamy pumpkin soup, homemade chicken stock, 5 ways to improve your gut health, Mediterranean nourish bowls
