Butternut Squash Soup

Here’s a creamy and delicious Butternut Squash and Leek Soup recipe that's both nutrient-rich and hormone-friendly! It’s simple, nutrient dense and the perfect for a cozy fall night.

Ingredients

• 1 medium butternut squash (peeled, seeded, and cubed)

• 2 medium leeks (white and light green parts only, cleaned and sliced)

• 2 garlic cloves, minced

• 1 small onion, chopped

• 3 tbsp olive oil (or avocado oil)

• 4 cups vegetable or chicken broth (low sodium, if preferred)

• 1 cup coconut milk (optional, for creaminess)

• 1 tsp turmeric powder (anti-inflammatory)

• ½ tsp ground ginger (or 1 tsp fresh ginger, grated)

• Salt and pepper, to taste

• 1 tsp fresh thyme leaves (optional, for garnish)

• Pumpkin seeds (optional, for topping)

Instructions

1. Prep the squash: Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, or until tender.

2. Cook the leeks: While the squash roasts, heat 1 tbsp olive oil in a large pot over medium heat. Add the leeks, onion, and garlic. Sauté until softened, about 5 minutes.

3. Combine ingredients: Add the roasted squash to the pot along with the turmeric, ginger, and broth. Bring to a simmer and cook for 10–15 minutes, allowing the flavors to meld.

4. Blend the soup: Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the mixture to a blender and process in batches.

5. Add coconut milk: Stir in the coconut milk for creaminess, if desired. Taste and adjust seasoning with salt and pepper.

6. Serve: Ladle into bowls, garnish with thyme leaves and pumpkin seeds, and enjoy!