Butternut Squash, Sweet Potato, Leek and Coconut Soup
It takes leaving San Diego to realize that seasons actually exist. It’s surprisingly raining here today which makes me want the fireplace, soup, and wine (of course). Yes, it sounds spoiled, but living somewhere that’s consistently 75 and sunny gets old. Even though there are holiday-like things to do, there’s something a little off about having an ice skating rink directly on the beach. I do give this city credit for trying though and you can bet I’ll be at that rink taking 1,000 photos in my beanie and mittens.
I decided to give my curry obsession a rest and try out a heartwarming, seasonal soup. The outcome is one I hope to make over and over again! The butternut squash and sweet potato pleasantly pairs with the leeks and onions to create a delicious texture that truly tastes like fall. For soups, dips, spreads, etc. I use my Ninja Professional Blender (NJ600) it acts the same as the Vitamix except it’s WAY cheaper. I’ve even been known to bring this on trips with me… I should probably invest in the travel size
This is a great option to bring to Thanksgiving, Friendsgiving, Christmas, Kwanzaa, Hanukkah, and all the above. For the garnish, I used unsalted sunflower seeds, parmesan, and extra cilantro but anything works for the top! Leave a comment below telling me your favorite way to finish soups! I love to hear from you. Let the roasting, baking, blending, and serving begin!
Butternut Squash, Sweet Potato, Leek and Coconut Soup
serves 4
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 8 cloves garlic, chopped
- 2 tbsp thyme
- 1 leek, chopped (only the stem)
- 1 butternut squash, peeled (after roasting)
- 1 large sweet potato, chopped into cubes
- 4 cups low sodium vegetable stock
- 1 can light coconut milk
- 1/2 cup cilantro, chopped (plus extra for garnish)
- salt, pepper to taste
- 2 tbsp unsalted sunflower seeds, for garnish
- 1/4 cup parmesan cheese, for garnish
Method
- Preheat the oven to 400 F. Cut the butternut squash lengthwise in half, spoon out the seeds, then coat with olive oil, salt, pepper, and thyme. Once the oven is ready, place the butternut squash on a baking sheet and let roast in the oven for 35-40 minutes (leave room in the oven for the potatoes).
- Wash the large sweet potato, cut into cubes, coat with the same ingredients as the squash, then place onto a baking sheet. Put the potatoes in the oven alongside with the butternut squash and roast for the same time.
- When the squash and potatoes are close to being done, heat olive oil in a large pot over medium heat. Add in the onions, leek, and garlic for 10 minutes.
- When done, scoop the flesh from the squash and add it along with the potatoes and vegetable stock to the pot. It’s okay if they are not completely soft, they will soften in the pot. Add more salt and pepper to taste along with the thyme. Cover and bring to boil. Reduce the heat and simmer for 15 minutes.
- Pour this mixture into the Ninja Professional Blender (NJ600). Blend the soup until smooth.
- Pour the soup back into the pot then add in chopped cilantro and coconut milk. With medium heat, stir slowly until completely mixed in while adding more salt and pepper.
- Serve with 4 soup bowls and top with parmesan, more cilantro, and sunflower seeds.
