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  • Writer's pictureLiz Hoobchaak

Butternut Squash, Leek and Apple Soup

This savory, creamy (yet dairy free!) soup is the perfect blend of fall vegetable and spice flavors.

Winter squash is a powerhouse of nutrients, full of vitamins A and C, magnesium and potassium. Together with the apples and leeks, this soup has tons of great prebiotic fiber in an easily digestible blended form.

The soup would make a great addition to your holiday table as an appetizer but it is filling enough that you can eat a whole bowl for dinner itself.


1 butternut squash, cubed

1 large Honeycrisp apple, diced

3 large leeks, sliced

2 cloves of garlic, minced

6 cups vegetable broth

1 tsp salt

1/2 tsp cumin

1/2 tsp coriander

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1 8oz can of coconut milk or 1 cup of unsweetened nut milk

2 tbsp olive oil

1 tbsp sherry vinegar


  1. Heat olive oil in a large pot on medium heat.

  2. Add leeks and sauté for five minutes until softened. Take a few leeks out and set aside for garnish.

  3. Add garlic, apples, butternut squash, salt and spices and sauté for an additional five minutes, stirring frequently.

  4. Add vegetable broth and simmer for 15-20 minutes until butternut squash is soft.

  5. Let soup cool enough to safely transfer to a blender. Blend on medium to high until soup is smooth. This may need to be done in batches depending on the size of your blender.

  6. Return soup to the pot, add in milk of your choice and vinegar. Heat for a few more minutes, garnish with sautéed, leaks, cubed apple, and a dash of nutmeg.

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