My secret recipe: Homemade leek, carrot & butternut squash soup

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

Ingredients:

  • 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)

Instructions:

12063762_10153593334386083_1712051771594963877_nstep 1 – Cut carrots into small pieces.

Mix with a little bit of cooking oil and roast in the oven at 400F for 1h.

12088367_10153593334766083_774430202411229734_n12088032_10153593334561083_6111563219620630232_nstep 2 – Cut leeks and onion into small slices/pieces and brown them in a pan. (You need a bit of oil to brown things)

1477966_10153593332986083_1069679963991386225_nstep 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.12122962_10153593332681083_5637656226057183268_n

step 4 – Once the leeks, onions, carrots and butternut squash are ready, put them all in a 4-5L pot, add the 12115581_10153593332496083_465455037020241293_ntomatoes (optional), chicken broth, the milk and simmer it all for 1h.

12074975_10153593332391083_2726887885656958039_nIf at any point you find your soup very thick (like my picture on the right), add more broth or milk… or water.

As you cook the soup, the milk will condense, as seen on the 12141724_10153593332281083_3759638370767251480_nleft picture. That’s OK! It’s gonna go back to the smoothy-creamy soup when we blend it at the end. It’s all physics!

*At this point you can add salt & pepper to your taste.

12115705_10153593331361083_9149596266615267543_nstep 5 – Blend the soup (do not fill the blender more than 2/3 every time), decorate and serve.

12088476_10153593330006083_3174142786776052860_nBon appetit! 🙂

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