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HealthPerks Recipe: Butternut Squash and Leek Soup a Healthy Fall Favorite

Butternut Squash and Leek Soup a Healthy Fall Favorite



  • 1 Kabocha squash, cut into 1-inch cubes, seeds removed
  • 1 butternut squash, cut into 1-inch cubes, seeds removed
  • 2 leeks, cleaned and diced
  • 5 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon powdered ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cardamom (optional)
  • 1/8 teaspoon freshly grated nutmeg
  • 2 teaspoons fresh ginger, minced
  • 6-8 cups vegetable broth
  • 1 tablespoon lemon juice



  1. In a small bowl combine 1/4 teaspoon of the salt with the ginger, cinnamon, allspice, cardamom, and nutmeg until well combined.
  2. Heat 2 tablespoons of oil in a stockpot. Add leeks plus a pinch of salt and sauté until golden and translucent, about 6 minutes. Add seasoning mixture and sauté until fragrant about 1 minute more.
  3. Add the Kabocha and butternut squash. Stir for 4-5 minutes. Add broth to just cover vegetables. Cook until tender. Add 1 tablespoon lemon juice. Use immersion blender to purée soup until silky consistency. 
  4. Taste; you may need another spritz of lemon juice or a pinch of salt. Garnish with a drizzle of pomegranate molasses. Serve.


This recipe first appeared in the November 2014 edition of the HealthPerks newsletter.

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