butternut squash soup

It’s still so warm in LA, it’s hard to make soup, but I had a butternut squash sitting on the counter just begging to be turned into some! I decided to stray from my always delicious go-to recipe, but adding a few changes which I thought turned out very yummy! If you are a lover of this super healthy, velvety soup, than you’ll love this recipe! I serve it topped with some seared maitake mushrooms. They are so good for you and yummy! You can top this with any mushroom you like or skip it all together 🙂

Perfect Butternut Squash Soup

Makes 6-8 servings

1 medium yellow onion, peeled and diced

1 medium butternut squash, peeled and diced

1 large yam (sweet potato), peeled and diced

6 cloves of garlic, roughly chopped

2 apples, peeled and diced

1 vegetable bouillon cube (I like Edward & Sons best)

3 cups water

1 tsp. curry powder

1 tsp. cumin

1/2 tsp. cinnamon

sea salt & pepper to taste

This is a chop and drop recipe, so as soon as you chop one, throw it in the pot until there are no more ingredients.

In a large pot, sauté the onion in a couple tablespoons of olive oil (or your favorite cooking oil) on medium heat, chop and add in each ingredient as you go. Stirring each time you add a new one. After you add the spices, simmer the soup for about 20 minutes or until all the veggies are soft. Transfer to a blender and blend until smooth. Serve warm.

Leslie Signature 2016