There’s a lot of ingredients in this soup and a lot of chopping, but it is worth it. It makes a large pot and your whole family will eat it up. Feel free to freeze 1/2 and save for later.
- ¼ cup ghee (clarified butter) or coconut oil or butter
- 2 large leeks (white & light green parts), chopped
- 1 large onion, chopped
- 2 large potatoes, peeled and cubed
- 4 cups cubed butternut squash
- 2 cups diced carrots
- 2 Granny Smith apples, peeled, cored & chopped
- 8 cups low sodium chicken or vegetable broth
- 1 cup coconut milk
- ½ tsp ground nutmeg
- Salt and pepper to taste
- ¼ cup chopped chives
Melt ghee (or coconut oil) in a large pot over medium heat. Stir in leeks and onions and cook for 5 minutes. Add potato, squash, carrots, apples, and stock. Bring to boil then reduce to medium-low, cover, then simmer for 20 minutes (till vegetables are soft). Puree soup (in batches in blender or with stick blender in pot). Season with nutmeg, salt and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chives. Makes a LARGE pot of soup – feel free to recipe in 1/2.
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