Curl Up With Some Roasted Butternut Squash, Leek & Apple Soup

Am I the only one that wants to just curl up with a bowl of soup and a blanket today?

The colder days are here and I find myself turning to squashes and apples for their immune-boosting nutrients. I'm all about prevention and the seasonal fruits and veggies we see in the markets right now are packed with vitamin C and antioxidants to prevent cold and flu.

This soup recipe is simple and delicious and stores for up to a week in the fridge in mason jars.

For this soup I used:

  • 2 tbspAcropolis organic olive oil
  • 2 leeks, chopped
  • 1 medium onion
  • 3 cloves garlic
  • 1 large butternut squash
  • 1 large buttercup squash
  • 1 large, tart apple (macintosh)
  • 4 – 6 cups vegetable broth, as needed (homemade is best)
  • 1 tsp. Himalayan sea salt
  • 1 tsp. ground cumin
  • ½ tsp. ground cardamom

1. Preheat oven to 400°F / 200°C.
2. Prepare all vegetables: chop leeks and onions, peel garlic (but leave it whole), peel squash and cut it into cubes, chop apple.
3. Place all vegetables on a baking sheet with organic olive oil, toss to coat, and set in the oven to roast for 25-35 minutes until tender.
4. Transfer roasted vegetables to a blender and add the spices and hot vegetable stock. Blend on high until completely smooth. Taste blend and taste again. Adjust seasoning to your taste, and add stock until the desired consistency is reached. Six cups of stock gives a thin consistency. 
5. Transfer soup to a large cooking pot over medium heat to warm, if necessary. Divide soup equally among bowls and serve topped with seed crackers or sprouts.

I hope you enjoy this recipe and have a chance to make some warming soups this winter.


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