This is a great Fall or Winter soup to make ahead of time. It's real simple to make, its gluten free & dairy free, and it stores beautifully in the refrigerator for a few days. To reheat this velvety soup, cover it and bake it in the oven at 350 F until it is bubbly!
1 small leek or a small onion (thinly sliced)
Olive oil for sauteeing the onion
1 container of vegetable broth
1 cinnamon stick (optional)
A very generous amount of Sean Salt
A bit of Ground black pepper
1 apple (peeled, cored, and cut into large chunks)
1 large sweet potato (peeled and cut into large chunks)
Good quality butternut squash (peeled and cut into chunks)
*use 3 times as much butternut squash as sweet potato
*I use the solid part on the stem side for soup & the seeded side
gets roasted with brown sugar, cinnamon, & DF butter inside of it!
About 8 cups of water - give or take...
Cinnamon for sprinkling (optional)
A drizzle of DF milk or DF creamer of your choice
Sautee leek or onion slices in a bit of olive oil until they start browning
Pour in the vegetable broth
Add the cinnamon stick, salt, and pepper
Add apple, sweet potato, and butternut squash to the pot
Add enough water to cover all of the ingredients twice over
Bring to the boil.
Continue boiling on high until all of the vegetables are tender
enough to mash with a fork easily against the side of the pot
Either using a blender or a hand blender, blend the soup until velvety
Drizzle with DF milk or creamer (we use coconut)
Serve piping hot!