Butternut Apple Soup with Crispy Leeks (Vegan, Paleo, Gluten Free)
Try this Butternut Apple Soup with Crispy Leeks (Vegan, Paleo, Gluten Free) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/8 teaspoon sea salt
- 1/2 cup canned coconut milk
- 2 pounds butternut squash peeled, seeded and cubed (i used about 1/2 of a medium butternut squash)
- 1 leek (white parts only) rinsed well and roughly chopped
- 1 medium granny smith apple roughly chopped (you can use peeled or unpeeled - i didn't peel mine for extra fiber and nutrients and it worked fine)
- 1 medium carrot roughly chopped
- 2.5 cups vegetable broth
- 1 tablespoon coconut oil (can sub other high heat oil)
- 3/4 cup thinly sliced leeks (white parts only) rinsed well
- coconut milk for drizzling (optional)
- Carbohydrate 141.879396106 g
- Cholesterol 0 mg
- Fat 25.31948474 g
- Fiber 22.5116949735687 g
- Protein 11.8276474 g
- Saturated Fat 21.6154187954 g
- Serving Size 1 1 recipe (1790g)
- Sodium 1645.5611396 mg
- Sugar 119.367701132431 g
- Trans Fat 1.865785422 g
- Calories 755 calories
Place the squash, carrot, leek, apple, and broth in a slow cooker or a large pot. If using a slow cooker, cover and cook on high for 5 hours or low for 8 hours. If using a pot, bring to boil then reduce heat to low and simmer, covered, until squash is soft when pierced with fork (about 30 min).Stir the coconut milk into the soup mixture. Puree the soup using an immersion or stand blender.Head a medium nonstick skillet over medium-low heat. Add the oil and leeks and cook, stirring occasionally, until golden and crisp, about 10 minutes. Season with salt.Pour the soup into 6 serving bowls and garnish with crispy leeks. If desired, drizzle with a little coconut milk.
