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