Butternut Squash, Leek & Apple Soup

The medley of fall vegetables combine to make a wonderfully warm and comforting soup.
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Butternut Squash, Leek & Apple Soup recipe

Butternut Squash, Leek & Apple Soup

  • 4Servings

Ingredients

  • 1 leek, sliced

  • 2 tbsp coconut oil 

  • 3 cups chopped butternut squash

  • 5 cups vegetable broth

  • ⅔ cup full-fat milk

  • 1 apple, cored and diced

  • 2 cloves garlic, minced

  • 1 tbsp chopped sage

  • ½ tsp cinnamon

  • 1 tbsp apple cider vinegar

  • ¼ tsp each salt and pepper

  • ¼ cup chopped walnuts

Preparation

1. Sauté leek in coconut oil for 3 minutes.

2. Add squash, broth, milk, apple, garlic, sage, and cinnamon. Bring to a boil then reduce heat and simmer for 30 minutes. 

3. Add vinegar, salt and pepper. Purée until smooth, adding water if too thick. 

4. Top each serving with ¼ cup chopped walnuts.