Winter Potato, Butternut Squash, and Leek soup is the ultimate nutrient-dense meal to boost your immune system and warm you from the inside out. The hardest part of this soup is the chopping of vegetables! So put on some good music and chop away. Then, the soup simmers for 15 minutes and is ready to enjoy hot with a side of crusty whole grain bread drizzled with olive oil. Winter Potato, Butternut Squash, and Leek Soup can be made vegan by simply subbing out the chicken bone broth with veggie broth.
What (your ingredients):
1 tablespoons olive oil
1 red onion, diced
1 leek, sliced in half lengthwise and then sliced thinly into halfmoons
3 large carrots, sliced into small pieces
3 celery stalks, sliced into small pieces
½ teaspoon salt
4 medium red potatoes, diced into bite-size pieces
1 cup butternut squash, diced into bite-size pieces
¼ teaspoon poultry seasoning
20 oz. chicken bone broth
2 cups veggie broth
To serve: freshly cracked pepper, chopped parsley
How (your directions):
In a large Dutch oven or soup pot, heat olive oil over medium-low heat.
Add diced onion and sliced leek. Add a pinch of salt and sauté and stir for 3-4 minutes, until translucent.
Add sliced carrots and a pinch of salt and sauté for 2 minutes.
Add sliced celery and a pinch of salt and sauté for 2 minutes.
Add diced red potatoes, butternut squash, and poultry seasoning and sauté for 2 minutes.
Add chicken bone broth and veggie broth. Bring to a low boil, then cover, reduce heat to low, and simmer for 15 minutes or until the potatoes and squash are fork tender.
Serve hot with freshly cracked black pepper and fresh parsley.
Why (the science): Red onions and leeks are part of the allium family of vegetables and have anticancer properties!