Hello Foodies! For those of you experiencing the cold winter weather right now, this soup’s for you.  It is full of hearty vegetables, high in antioxidants and is very easy to make. There is no dairy in this soup so it’s great for freezing, yay. This is my go to soup recipe during the week when I want to make something really quick and healthy.  If I have more time I will roast the butternut squash first as it adds a really lovely flavour to the soup. You can also experiment with different spices to make this recipe extra special.  Feel free to add curry powder, ginger, cumin, coriander, etc. If you’re craving some cream, add a dollop of sour cream to your bowl or drizzle plain yogurt over the soup.  Enjoy and keep warm!

Butternut Squash and Carrot Soup

• 2 leeks, rinsed and sliced
• 1 butternut squash, peeled and cubed
• 2 large carrots, peeled and cubed/sliced
• 2 tbsp olive oil
• ½ white onion, diced
• 2 garlic cloves, minced
• 6 cups of chicken or vegetable stock
• 1 tbsp honey
• ½ tsp cayenne pepper
• Salt and pepper to taste

1. Heat olive oil in a large stock pot over medium heat.
2. Add the leeks and onion and sauté for about 5 minutes. Add in the garlic and cook for another minute
3. Add the squash, carrots and spices, and sauté for another 5 minutes.
4. Add the stock and bring to a boil, lower heat and simmer for 25 to 30 minutes, or until the veggies are softened.
5. Take pot off the heat and blend with an immersion blender or work in small batches with a regular blender.  Puree until smooth.
6. Return pot to heat and stir in the honey. Simmer for another 2 minutes and add salt and pepper to taste. Serve and enjoy!

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