Winter is Here! Better bundle up and stay warm. Fresh from my kitchen today, butternut squash and leek soup; a savory yet sweet tasting combination in a bowl! Roast the seeds you have removed from the center of the pumpkin at 350 degrees until golden brown. Drizzle a little olive oil, a sprinkle of Himalayan sea salt and fresh rosemary, chopped fine. Use seeds as a garnish floating on top of your piping hot pumpkin puree soup!
1 med butternut squash, peeled and scooped out from seeds. Chop into 1″ cubes
2 med leeks, rinse and chop into 1″ slices
3 cloves garlic, chopped fine
1 tbsp fresh chopped ginger
Saute leeks in a small amount of olive oil, extra virgin. After they become a bit wilted add the butternut squash and continue sauteing for 3-5 minutes on low heat. Add 1 cup water and continue cooking until tender. You should be able to pierce the pumpkin with a fork easily. Add 1 tsp salt; 1 tsp turmeric powder and 1/2 tsp pepper. I like to mix my whole peppercorns with cardamon pods and grind them together.
In a blender empty some or all of the cooked ingredients and 1 cup of milk ( I use hemp milk).
Puree the mixture until creamy then back in the pot it goes until ready for serving. Meanwhile, you have prepared the seeds for garnish.