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Whole30 Butternut Squash Leek Soup

June 4, 2014

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I recently discovered this book via Instagram and I decided I’d buy it. It was so intriguing, that I also decided to follow the program for 30 days. Whole30 is basically a strict paleo diet intended to both cleanse your insides and break you of your unhealthy food addictions. Mine is sugar for sure. Somehow, I convinced Evan to do it as well which is awesome because we’ll  ride it out as a team. I love doing cleanses a few times per year. Whether juicing, fasting or eating whole foods only, a cleanse diet is always a good thing for me– mind, body and soul. So for the month of June, we’ll be omitting sugars, grains, dairy, legumes, alcohol, soy and all processed foods from our diet. What’s left you ask? A plethora of clean eats– all proteins, leafy greens and veggies, fruit galore and healthy fats (i.e. coconut oil, ghee, olive oil, etc.). We often eat paleo so I don’t think this will be a huge departure from our regular diet but I will miss the occasional morning muffin or crumbled chèvre on my salads.

I’ll be sharing our favorite recipes with you – as long as baby allows, that is! It’s hard enough to cook with her around, let alone style, photograph and write a blog post. But I’ll do my best!

Today, I’m sharing one of our favorite soups. I know it’s not exactly soup season but this recipe is a staple at our house all year long. It can be made with any gourd or root veggie really, but we like butternut squash the best (sweet potato is a close second). This one pot meal includes all sorts of good stuff and it’s big enough to serve the whole family or have leftovers for the week. Plus, you can throw it together in minutes, but it’ll taste like you spent hours in the kitchen. I hope you enjoy!

p.s. If you’d like to learn more about Whole30, check out the website here butternut-squash-leek-soup-004

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Butternut Squash Leek Soup

Makes 6 servings

INGREDIENTS

1 medium butternut squash (about 1 lb.), peeled and roughly chopped

2 large leeks (whites only), roughly chopped and washed

2 cups chopped kale

3 chicken apple sausages (I used Aidells), sliced into 1/4″ rounds

2 tablespoons extra virgin olive oil (or fat of your choice)

4 cups broth (if you’re Whole30, make sure it’s compliant or make your own. I used TJ’s Organic Vegetable broth.)

Salt & pepper to taste

Coconut milk for drizzling (optional)

 

SPECIAL EQUIPMENT

Blender

 

DIRECTIONS

Heat oil in a pot or dutch oven over medium heat. Add in leeks and stir until softened. Don’t let them brown too much. Add squash, season with a pinch of salt and pepper. Sauté for 5-8 minutes to blend the flavors. Add broth and bring to a boil. Lower heat to a simmer and cook covered for 15-20 minutes, or until squash is fork tender.

Once squash is cooked through, you’re ready to puree. I like to use a hand blender right into the pot but if you don’t have one, a standard blender will work just fine. Carefully transfer the soup (in batches if needed) and blend to your desired smoothness. Sometimes I like little chunks in there and sometimes I want a silky smooth texture.

Return blended soup to the pot and keep heated at a low simmer. Add kale and sausage. Let cook for about 20 minutes or until kale is just slightly wilted. A little crunch is nice.  (Note: the sausage is already cooked so you’re only heating it through in the step. If you’re starting with raw sausage, make sure it’s cooked through first.) 

Salt & pepper to taste. Voila!

p.s. We drizzled a few tablespoons whole fat coconut milk into our soups and it was magical!

Bon appetite!

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18 Comments leave one →
  1. June 4, 2014 10:26 am

    I can’t wait to try this. Such wonderful ingredients, it looks and sounds delicious! :)

  2. June 4, 2014 12:18 pm

    OMG! I need to cleanse so bad but I’m still breastfeeding (and I think cleansing can release toxins into breastmilk?). I think I will try Whole30 when it’s time though! We are good about eating only whole foods, but not paleo. This recipe looks amazing!

    • love and cupcakes permalink*
      June 4, 2014 12:38 pm

      I’m still breastfeeding too. Eating whole foods is not at all harmful to breastfeeding or pregnant moms. It’s actually a super healthy way to get good nutrients into your baby. Maybe it’s confusing for me to call it a cleanse. All I’m really doing is eating really clean. There’s actually a whole section on the topic in It Starts with Food. And I’ve read that some women experience a surge in milk supply. I haven’t noticed it yet but my fingers are crossed!

      • June 4, 2014 1:15 pm

        Okay I see! And also, I think “cleansing” is actually only harmful for moms who eat garbage normally. I am good about eating clean, whole foods, but I do enjoy my fair share of healthy fats! It will be nice when I’m finished nursing to shed these last 10lbs by giving up my butter and oils haha. And yes, fingers crossed for the surge in milk! I had a Chimay beer the other night and woke up with tons of milk! It was awesome.

        • love and cupcakes permalink*
          June 4, 2014 1:19 pm

          oooh! That’s good to know! Off to the bar now ;)

  3. June 4, 2014 8:25 pm

    Looks lovely! I have been reading more about other people’s Whol30 experiences. Am wondering whether to try it out myself. I believe ghee is the only form of dairy allowed!

  4. Mert Parsons permalink
    June 5, 2014 12:02 am

    Oh, glad you’re not giving up wine in July! ;-) The soup looks fabulous! XOX

  5. June 5, 2014 12:48 am

    This is my favorite recipe for butternut squash soup! I tastes velvety and creamy without any added cream or dairy. We have been making this recipe for a few years now. I haven’t bothered to try any other butternut squash soup recipes since discovering this one because it is so good! Paired with freshly cooked quinoa and a salad, it makes for a simple and nourishing meal my whole family loves. My toddler loved this when he was a baby and still enjoys it!

  6. June 5, 2014 8:36 am

    this looks delicious, definitely trying it! Whole30 sounds really interesting too – I love the occasional 3-5 day juice cleanse to reset things mentally and physically, but this sounds like a great longer term plan. might just order the book now and give it a go!

  7. June 5, 2014 12:52 pm

    This soup looks really delicious. I love food challenges (that’s what I call them). I might have to check out that book!

    • love and cupcakes permalink*
      June 8, 2014 6:53 pm

      I love food challenges too! I’m a glutton for punishment when it comes to fad diets and fitness trends! Can’t help myself…must try them all!

  8. alliechandler permalink
    June 10, 2014 9:41 am

    I love this recipe! It sounds like you’re just starting the Whole 30 journey? That’s what inspired me to start my blog… it really got me into cooking.

    Good luck (:
    -Allie
    http://www.glitterandguava.com

  9. hrc30 permalink
    June 11, 2014 11:19 am

    Reblogged this on My hungry life and commented:
    I absolutely love butternut squash soup, and this sounds like a great healthy recipe! Can’t wait to make it!

  10. thoughtsfromjessica permalink
    June 12, 2014 12:41 pm

    I love this recipe, and your blog gives me great ideas!

  11. June 26, 2014 8:40 pm

    This looks so yummy! We love butternut and leeks together but I haven’t tried them in a soup. Usually I toss them with kale and lentils for a warm salad, topped of with a crumble of goat cheese. Looking forward to trying this when it’s soup weather again.

  12. June 30, 2014 8:15 am

    That looks so great! :) I love leeks and butternut squash. Sounds like a great combo!

  13. August 4, 2014 3:18 am

    Can not wait to make this!

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  1. Whole30 Butternut Squash Leek Soup - Paleo Recipe Books

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