Finally a Butternut Squash Soup the Whole Family Will Love

This butternut squash soup feels like fall! Even in winter it’s beautiful color and rich flavor take me back to the season. Butternut squash soup is a simple soup which makes it one the whole family will love (for those that are looking for a bit more spice let them add a dash of curry to their bowl).

5 medium leeks sliced (I used both the green and white, but if you want an oranger color just use the white portion)

About 4 cups of diced butternut squash

2 cups vegetable broth

2 cups water

1/4 teaspoon dried thyme

1/4 teaspoon pepper

vegan sour cream

pumpkin seeds

Directions: In a soup pan over medium heat, saute leeks in about a fourth cup of water until tender (about 7-10 minutes). Bring to a boil, reduce heat, and simmer about 15-25 minutes or until squash is tender. Then in a blender carefully process squash mixture in small batches until smooth and return to the pan. Reduce heat to low and serve hot garnished with a dollop of vegan sour cream and a sprinkle of pumpkin seeds.

Perfect for an immune boost this January!

Look for more soup recipes to celebrate National Soup Month here.

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