This is the BEST and EASIEST fall soup recipe. It is naturally creamy without adding heavy cream or butter and is packed with nutrients. Serve this as a first course for holiday entertaining or keep this soup on hand in the fridge for easy weeknight meals.
Yield: 6 servings
Ingredients
2 butternut squash, halved lengthwise and seeds removed
1 yam peeled and chopped
1/2 onion chopped
1 leek chopped
2 celery stocks chopped
5 cloves garlic minced
1 litre chicken or vegetable stock
3 bay leaves
1 teaspoon turmeric
1 teaspoon paprika
1 tablespoon salt
2 tablespoons olive oil
2 tablespoons roasted pumpkin seeds
Method:
Pre heat oven to 375 degrees. Place the squash skin side up on a parchment lined baking sheet. Drizzle with 1 tablespoon of olive oil and season with 1 teaspoon sea salt. Bake butternut squash for 60 minutes until cooked through and the flesh of the squash is soft when pierced with a fork.
Cool squash then peel and discard skin, set aside.
In a large pot over medium heat add 1 tablespoon of olive oil and saute onions, garlic and celery until the onions are translucent about 3 minutes.
Add leeks, bay leaves, turmeric, paprika and salt continue to saute for an additional 3 minutes
Add yams, stock and water, bring to a boil. Add roasted squash, lower heat and simmer for 60 minutes.
Blend soup in blender or emulsion bender until smooth.
Garnish with pumpkin seeds and enjoy!