This soup is so simple to make and great for when you need a last minute dinner idea!
Butternut Squash, Leek, and Radish Soup Recipe
3 leeks (washed, peeled, cut)
1/2 of a butternut squash ( or you can use 1 bag of frozen butternut squash, organic)
about 5 radishes (sliced)
about 3 cups of low-sodium vegetable stock
2 cloves of garlic
2 tsp of olive oil
1 tsp of thyme
1tsp of smoked paprika
1 tsp of lemon pepper
1tsp of lemon juice
sprinkle of cayenne pepper
Heat up a soup pan or dutch oven with some olive oil and garlic. Next, start washing the leeks. These are tricky because there can be a lot of dirt hidden within. So wash them well. I usually cut the stems off first and just wash the white parts since that is the part you are using. Slice the white part of the leeks into little circles. Once the garlic starts heating up, add your leeks. Add in all the herbs and spices, add a tiny bit of the stock and just let everything sit in their juices for a few minutes. Next, add the butternut squash, radishes, and the rest of the stock. Let everything simmer for about 45 minutes. Use an immersion blender to blend all the vegetables together. Garnish with some leftover radish slices and enjoy!