Creamy Butternut Squash and Leek Soup
It is the time of the year when I crave warming comfort food in the form of a creamy soup. Creamy soups don’t have to be unhealthy. I swap the usual cream out for coconut milk in mine, and use a cornstarch slurry instead of a butter roux to thicken them. They taste just as rich and delicious, but you still feel good after enjoying them. This one features one of my favorite fall things, butternut squash, along with flavorful leeks and white beans for protein. It is a full balanced comfort food meal all in one bowl!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Combine the leeks, onions, garlic, celery, thyme, sea salt, pepper, veggie broth, coconut milk and pumpkin puree in a large pot and bring to a boil. Lower to a simmer and cook for about 20 minutes, until the veggies are softening.
- Add the squash, and cook another 10-15 minutes until the squash is tender.
- Mix together the miso, cornstarch, nutritional yeast and water in a small bowl and add to the soup, stirring until it dissolves. Cook until the soup thickens and the mixture is evenly distributed.
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