Butternut Squash Soup

This is the soup I eat when I’m all out of snacks in my house.

I mean, really. If I had only one soup to eat for the rest of my entire life… this would be the soup.

It’s warm, brothy and every flavor of Fall that you need to experience.

It is like the gorgeous sister to the classic pureed butternut squash soup who you never met. But when you do you’ll forget all about her puree sister. Because I guarantee that when you have a butternut squash hanging around in your house this is the soup that will be on your mind.

This is actually an adapted recipe from How Sweet Eats. Her recipe is amazing but I found that you could do without the chicken, by making this vegetarian and it is equally amazing.

1 bunch of leeks, cleaned and trimmed

4 cloves garlic, minced

2 tsp paprika

1/4 tsp nutmeg

2 tsp sea salt

3 cups butternut squash, peeled diced

2 cups sweet potatoes, diced

1 big bunch of kale, leaves torn

8-10 cups homemade chicken broth

1 cube butter, browned and set aside

In a large stockpot on med high heat pour in about 1/4 cup olive oil. Add in the leeks and saute for 3-4 minutes until softened and translucent. Then add in garlic, paprika, and nutmeg. Once fragrant wisps begin to rise from the garlic, add in all of the veggies. Stir a few times then add in the broth. Let simmer for 30-40 mins until everything is the softness that you desire.

In a small saucepan over medium low heat add the butter. Let it heat up, melt down, and cook for about 5-7 minutes. Stir occasionally. Towards the end you will see it begin to foam and finally start to brown. Once it begins to turn a deep golden color and you see tiny brown specks then turn off the heat.

Add every drop of that liquid gold to your soup and stir it through. Taste the soup and add more salt, if desired.

Ladle into a deep, wide cup and tuck in!