Delicious vegan soup is filled with turmeric, cumin, ginger, coriander, cinnamon, chili flakes, lime & cayenne pepper along with roasted garlic and butternut squash. This is a wonderful, savory and spicy soup.
1leekgreen top removed, thoroughly washed and sliced
Instructions
Either roast squash in 400° oven for about 45-60 minutes, or peel and cut and boil 15-20 minutes until done.
Reserve water to use for vegetable broth.
Dice the onion; set aside.
Place stock pot on burner and heat to low-medium heat.
Add coconut oil to the pan.
When hot, add onion and leek.
Stir to coat, then cook, stirring occasionally, about 3 minutes until onion starts to look translucent.
Add apples, ginger and spices.
Stir and cook 1 minute.
Add vegetable stock (or water squash has cooked in) and bring to a boil.
Add lime juice, garlic and butternut squash.
Reduce heat and simmer, covered, about 10 minutes.
Add a bit more broth if needed.
Puree using an immersion blender or carefully in batches using a blender.
Thin with milk (dairy or non-dairy) if desired. (I didn't find this necessary as the soup had a great texture).
If you have a light-colored plastic immersion blender, wash it immediately to prevent the turmeric from staining it.
Serve sprinkled with cinnamon and fresh lime juice, if desired.
Notes
NOTE: If you have a light-colored plastic immersion blender, wash it immediately to prevent the turmeric from staining.NOTE: I did not use the almond milk to thin the soup.