| 14 | 60 | 483 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 45 min | 1 |
| 4 cup cubes | Winter squash (Buttercup) |
| 2 tsp | Ghee (alternative, coconut oil) |
| 2 cup | Leek (whatever parts you like; green; white) |
| 2 large | Carrots (chopped) |
| 2 medium stalk(s) | Celery (chopped) |
| 2 clove(s) | Garlic (chopped) |
| 1 piece, 1-inch | Ginger root (peeled, chopped) |
| 1/2 tsp | Cardamom, ground |
| 1/2 tsp | Cinnamon |
| 1/2 tsp | Turmeric, ground |
| 1 tsp | Paprika, smoked |
| 4 cup | Vegetable stock/broth, low sodium (or homemade) |
| 1/2 tsp | Salt (1-2 tsp, depending on preference) |
| 1 dash | Black pepper (or more to taste) |
1. Preheat oven to 350° F. Cut the squash in half, and scoop out the seeds. Place cut side down in a casserole dish and add water to ½ inch.
I can’t do centimeters, sorry 🙃
2. In a stockpot, melt the ghee (whatever fat you chose), then add leeks, carrots, celery, garlic and ginger. Add the dry spices and stir for 5 minutes, until fragrant.
3. Meanwhile, scrape the cooked flesh of the squash out, and set aside.
4. Add stock, and simmer until all veggies start softening. Add the squash and cook just a few minutes more to blend flavors and make sure all is cooked.
5. Adjust the taste with Salt and Pepper.
6. Blend in your blender, carefully, as it is HOT. Maybe let that soup cool a bit! You can always use a hand blender, but it will be chunkier.
😊 Optional add-ins:
Maple syrup if you like sweetness, add a splash.
Sour cream.
Coconut cream.
Orange zest.
Parsley, chopped and sprinkled.
Pumpkin Seeds.
Walnuts.
Makes roughly 8 cups :)
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add-ins on Instagram or Facebook! I am always looking for new soups, soup toppings, food, friends ...!
| Vegetables | 16.1 |
