Potato Leek and Butternut Squash Soup - VEGAN

It's that time of year.... leaves are changing colors, temps are falling - and in actually SNOWED this morning!

I love a warm bowl of soup to satisfy my fall cravings, and I got this recipe from my beautiful niece Stephanie. Thanks Girl - it was AMAZING!

What you'll need:

  • 3 leek whites, washed and sliced thin
  • 4 stalks celery, chopped
  • 3 cloves garlic, minced
  • 8 Yukon gold potatoes cubed (I used red, couldn't find Yukon's in the store)
  • 8 cups vegetable stock
  • Fresh Rosemary, sage & thyme, tied in a herb bundle
  • 2 c. cubed butternut squash
  • Olive oil
  • Salt
  • Pepper 
  • 1/4 - 1/2 c. Panko bread crumbs (to thicken)
What you'll do:

Preheat your oven to 400. Peel & cube butternut squash. Toss it with 1-2 tbsp olive oil, salt & pepper, and minced garlic.

Spread the squash out on a sheet pan, and roast 25 minutes. Remove from oven and set aside.

Preheat 2 tbsp olive oil in a large dutch oven. Saute' and soften the leeks and celery, until they're translucent.

Poor in vegetable stock. Add potatoes and herb bundle.

Simmer for about 20 minutes or until the potatoes are soft. Remove the herb bundle. 

Add in bread crumbs, stir to thicken.

Add in the cubed butternut squash, heat through. 

If you want the soup more smooth, use an immersion blender and puree to the consistency you want.

Salt and pepper generously!

This is EXCELLENT with a good, crusty bread.


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