Roasted Butternut Squash and Leek Soup

IMG_3530Even though June, (i.e. summer!) is quickly approaching, we woke up this morning to a chilly and rainy day. I am not complaining, being that the weather has been mainly beautiful lately, but I know that tonight definitely calls for a warm and comforting soup.  Last week, I tried a new recipe, adapted from Ina Garten’s “Roasted Potato Leek Soup.” I was intrigued by the unique mix of roasted vegetables and fresh arugula. Because potatoes are off-limits on Jon’s SCD Diet, I decided to try this recipe with one of my favorite potato replacements–butternut squash.

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I also cut out the white wine, heavy cream and creme fraiche (I honestly have no idea what creme fraiche is) that the original recipe calls for, and instead substituted yogurt and a squirt of lime juice to add some edge.  The result was the perfect soup for a cold spring day. An amazing combination of earthy, smoky flavors from the roasted vegetables, blended with the fresh tastes of the arugula and lime. In the words of Ina Garten, “It is so good.”

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Roasted Butternut Squash and Leek Soup

Ingredients:

8 (heaping) cups butternut squash, peeled and cut into 1/2 inch chunks (approximately 1/2 large squash)

4 cups chopped leeks, white and green part only (make sure to clean leeks well or they will be very sandy)

2 tablespoon olive oil

3/4 teaspoon fine sea salt

fresh pepper to taste

3 cups baby arugula

1 cup whole yogurt (I use homemade according to guidelines of SCD)

7 cups water

1/2 lime

Directions:

Preheat the oven to 400 degrees. Mix squash and leeks with olive oil, salt and pepper. Lay evenly on rimmed baking sheet in a single layer. Roast for 25 minutes, stirring at least once. Add arugula and continue roasting 4 minutes. Discard any leeks that may have burnt (a little brown on the edges is fine and adds to the flavor). Transfer to soup pot, add water, yogurt and juice from the lime. Bring to a boil, simmer covered for 1 hour and puree. Add salt and pepper if needed. You can continue to simmer after its pureed if you want a thicker consistency.

Yield: 6-8 servings

*This soup tastes great hot or at room temperature.

 

 

 

7 thoughts on “Roasted Butternut Squash and Leek Soup”

  1. Hi Ariella, I recently tasted your potato asparagus salad and went to find your blog and get the recipe. Unfortunately I could not find it there. Could you repost it? It was such a treat!
    Also, I have family with stomach sensitivities to dairy. I would love to try your squash soup but would have to skip the dairy yogurt. What do you suggest?
    Thanks!

    1. Hi Suzy, thanks for the positive feedback. That amazing potato asparagus salad that I make is actually an adapted recipe from a great vegan blog called http://www.ohsheglows.com, you can find the original recipe there, and I am hoping to share my version later this week.
      For the soup, I have never made it dairy free, but you could always try it with a non-dairy sour cream if you use those products. If not, I would cut out the yogurt and lime completely, add another cup of butternut squash, and serve it warm. Good luck!

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