Vegan Butternut Squash Leek Soup
This soup is super flavorful and rich thanks to roasting the leeks and butternut squash in the oven and a drizzle of coconut milk.
Servings: 4
Calories: 239kcal
Equipment
- Large baking sheet or 2 medium baking sheets
- Parchment paper (for easy cleanup)
- Immersion blender or a regular blender
Ingredients
- 2 pounds butternut squash peeled and cubed into 1-inch pieces
- 2 leeks use only the white and light green parts. The tougher green parts can be used to make a delicious soup stock
- 3 cloves garlic
- 1 tablespoon coconut oil melted (or use avocado oil)
- ½ teaspoon smoked paprika
- ¼ teaspoon salt or as needed, to taste
- ground black pepper to taste
- 2 cups vegetable stock
- ½ cup canned coconut milk I use full-fat coconut milk here, stir the components of the can together to get a rich and smooth milk
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- fresh herbs for garnish, such as parsley or scallions
Instructions
- Preheat oven to 400F. Line a large baking sheet with parchment paper.
- Peel and cube the butternut squash into 1 inch pieces. Chop the leek into 1-2 inch pieces and separate them a bit. Rinse the leek thoroughly several times, discarding the water in between every rinse. Spin the leeks dry in a salad spinner, or thoroughly dry them.
- On your large baking sheet, spread the cubed butternut squash and chopped leek. Drizzle oil all over and sprinkle the smoked paprika, salt, and pepper all over. Spread the seasonings and oil all around. Roast at 400F for 15-20 minutes, or until the leeks start to caramelize and brown. The butternut squash won't be fully cooked yet, and that's OK.
- Transfer the roasted butternut and leeks to your soup pot. Add the vegetable stock and thyme. Bring to a boil, then let simmer for about 5 minutes, or until the butternut squash is very soft.
- CAREFULLY puree the soup with an immersion blender, or CAREFULLY transfer to a blender and blend until smooth.
- Add the coconut milk and blend to combine. Taste and add salt or pepper, to taste as needed. Serve hot, garnishing with fresh herbs and a drizzle of coconut milk.
Notes
If you don't have salad spinner, pat the leeks dry with a paper towel and lay out to dry on a cutting board for a half hour. The dryer they are, the better they will caramelize.
Nutrition
Calories: 239kcal | Carbohydrates: 37g | Protein: 4g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 639mg | Potassium: 983mg | Fiber: 6g | Sugar: 9g | Vitamin A: 25307IU | Vitamin C: 57mg | Calcium: 152mg | Iron: 3mg