Before even starting, I have to warn you: there are only 5 steps, but this recipe takes 4-5h in total if you plan to make EVERYTHING from scratch like I do. It’s not a lot of work, but there are a lot of “let simmer for 2h”, “1h in the oven”, and “simmer again for 1h” steps. So if it’s the weekend, and you want to make something healthy and heart-warming, this is the recipe for you.
My recipes are always “about”, “approximately”, “to your liking”… because it’s impossible to make it taste bad by adding a little bit less or more of something (at least, that’s what cooking school says). Just follow your gut – if you like something, put more of it, and vice versa.
It really doesn’t get any healthier than this, and the taste is so smooth that I made this soup 3x in the last 2 weeks (and when I make it, I make 5L of it!).
Leek, carrot & butternut squash soup
- 5-10 carrots
- 2 leeks (use only the white parts, the green parts and roots can be used in a homemade broth that you need for this recipe)
- 1 onion
- a few spoons of cooking oil (I use avocado oil, but you can use any oil, even butter, but do not use coconut oil – I wrote about coconut oil being the least healthy oil to consume)
- 1 butternut squash
- a little bit of honey
- a little bit of paprika, parsley, cinnamon
- 2L of homemade chicken broth (here is the recipe, it takes 2h to make)
- 1-2 cups of milk
- 2 peeled tomatoes in chunks or a few diced sundried tomatoes (optional)
Mix with a little bit of cooking oil and roast in the oven at 400F for 1h.
step 3 – Cut the butternut squash into 1/2, sprinkle cooking oil, honey, paprika, parsley and cinnamon. Put it in the oven with the carrots – it should be done in about 45-50min so just take it out at the same time as the carrots.
*At this point you can add salt & pepper to your taste.