Whole30 Butternut Squash Leek Soup
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
Makes 6 servings
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)
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!