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

 

Ingredients

• 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

Instructions

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.