Description

This velvety, golden soup is the ultimate seasonal comfort food. By roasting the butternut squash until caramelized, we unlock a natural honeyed sweetness that pairs perfectly with aromatic leeks and warming Garam Masala. It is a deeply satisfying, nutritional powerhouse that is simple to make yet sophisticated in flavor, making it a perfect wholesome meal for chilly days.

Ingredients

1 medium butternut squash (about 3 1/2 lbs), peeled and cubed
2 tablespoons avocado oil
Salt and pepper to taste
3 tablespoons grass-fed butter
2 large leeks, white and light green parts only, washed and sliced
1 tablespoon Garam Masala
4 cups vegetable broth

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Instructions

Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash with avocado oil, salt, and pepper on a baking sheet.
Roast the squash for 30-40 minutes until tender and caramelized.
In a large pot, melt the butter over medium heat and sauté the leeks until soft.
Stir in the Garam Masala and cook for one minute until fragrant.
Add the roasted squash and vegetable broth to the pot.
Bring to a simmer for 5-10 minutes to allow flavors to meld.
Use an immersion blender to puree the soup until smooth and creamy.

Notes

For a plant-based version, substitute the butter with coconut oil or olive oil. Serve with a dollop of Greek yogurt or a drizzle of olive oil on top for garnish.