Okay, so I know that it is getting warmer in certain parts of the world right now (it was in the 80’s here in west Texas today), but let’s just pretend that it’s cold and rainy and you are in need of some warm, comforting soup.
I’ve made a butternut squash soup before, so this is basically a riff on my original, with a little extra veggies thrown in for good measure. I have been thinking about doing a combo of butternut and leeks for a while now, and I’m finally getting around to it. Don’t worry, it’s worth the wait.
This recipe comes together pretty quickly, minus the wait while it is roasting in the oven, but you can definitely catch up on the latest episode of Grey’s Anatomy while you’re waiting. I may or may not have done that. It only requires a few ingredients, and is SO flavorful and creamy. I love having a big batch of nutritious soup in the fridge to just reheat throughout the week. It is perfect paired with a salad, or sandwich, but can also stand alone and be pretty hearty if you add those crunchy pumpkin seeds on top.
SO GOOD. If you guys try this recipe, show me on Instagram! I love to see your creations, hashtag #thewheatlesskitchen.