A flavorful and creamy soup that is perfect for those chilly, Fall/Winter days. The lemongrass and cinnamon provides festive and nuanced flavors. This healthy and simple meal is also great in big quantities for your next party. What a perfect complement to autumn leaves and first snowfalls!
- 1 medium butternut squash
- 1 stick lemon grass cut into 3 big pieces
- 1 cinnamon stick
- 1/2 tsp cinnamon powder
- 1/2 cup leeks chopped
- 1 tsp ginger
- 1 tbsp avocado oil
- 2 tbsp olive oil
- 1 can light coconut milk
- 2-3 cups of vegetable stock (find recipe here)
- 3 tsp maple syrup
- 1 tsp salt
- Preheat the oven to 350 degree F.
- Peel and chop the butternut squash in cubes. Spread the cubes in an oven baking sheet. Toss them with olive oil, salt, and pepper. Cook it until tender for 20-25 minutes. Keep it aside.
- Heat 1 tbsp avocado oil in a soup pot. Put the leeks and cook for a minute on medium flame.
- Add the cooked butternut squash, ginger, cinnamon powder, cinnamon stick, lemongrass (cut into big pieces for easy removal) and stir it until coated.
- Add the coconut milk, vegetable stock, salt, and pepper.
- Let it cook for 10 minutes on low heat. Close the stove and let it cool a little.
- Take out the cinnamon stick and lemongrass.
- Blend the rest of the ingredients in a blender (Vitamix preferred) until smooth. If the consistency of the soup is thick, you can add a little vegetable stock and bring it to boil before serving it.
- Taste the soup before adding the maple syrup. Some butternut squashes are naturally sweet.
- For a finishing touch, add some roasted pumpkin seeds and a drizzle of olive oil.
- When in a hurry, you can bake the butternut squash a day before for faster results.
- For savory version, add lemon juice and chopped cilantro on top.