Cosy Cream of Leek and Squash Soup
This comforting soup combines butternut squash, leek, coconut milk, and ginger for a satisfying dish that's perfect for colder days. Swap the squash for sweet potato or extra
carrots for a delicious variation.
Dave & Steve The Happy Pear
Dave & Steve The Happy Pear
Recipe - SuperValu Online
Cosy Cream of Leek and Squash Soup
Prep Time15 Minutes
Servings12
Cook Time35 Minutes
Ingredients
2 medium butternut squash (2kg)
3 carrots (250g)
2 medium leeks (200g)
10g fresh ginger
3 cloves garlic
1 red chilli (optional)
1 400g tin coconut milk
2ltr water
2 tbsp salt
2 tbsp tamari (or soy sauce)
½ lemon, juiced
1 tbsp oil
Directions
By Dave & Steve The Happy Pear
Ingredients
- 2 Medium butternut squash (2kg)
- 3 Carrots (250g)
- 2 Medium leeks (200g)
- 10g Fresh ginger
- 3 Cloves garlic
- 1 Red chilli (optional)
- 1 400g tin coconut milk
- 2ltr water
- 2 tbsp salt
- 2 tbsp tamari (or soy sauce)
- ½ lemon, juiced
- 1 tbsp oil
Method
- Prepare the vegetables: Peel and dice the garlic and ginger. Chop the squash into bite-sized pieces, leaving the skin on. Dice the chilli (optional) and slice the leeks and carrots.
- Cook the base: Heat 1 tbsp oil in a large saucepan over high heat. Add the leeks and ginger and cook for 3–4 minutes. Add garlic and chilli, and cook for another 3 minutes.
- Add carrots and squash: Stir in the carrots and squash, along with 1 tsp salt. Add 50ml water, mix well, cover, and cook for 10 minutes on medium heat.
- Add remaining ingredients: Pour in the water, coconut milk, tamari, salt and lemon juice. Bring to a boil, then reduce to a simmer for 20 minutes.
- Blend and serve. Adjust seasoning to taste with salt, pepper, or more lemon. Serve warm with sourdough and a drizzle of coconut milk. Enjoy!
15 minutes
Prep Time
35 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Butternut Squash Loose (1 Piece)
€1.19
SuperValu Irish Grown Carrots (1 kg)
€1.25€1.25/kg
SuperValu Leeks (350 g)
€1.79€5.11/kg
SuperValu Loose Ginger (1 kg)
€5.59/kg€5.59/kg
SuperValu Loose Garlic (1 Piece)
€0.49
SuperValu Red Serenade Chilli (65 g)
€1.00€15.38/kg
Go Tan Coconut Milk (250 ml)
Great Value
€1.50€6.00/l
Not Available
SuperValu Table Salt (750 g)
€0.50€0.67/kg
Kikkoman Tamari Gluten Free Soy Sauce (250 ml)
Only €2.50
€2.50 was €3.49€10.00/l was €13.96/l
was €13.96/l
SuperValu Loose Lemons (1 Piece)
6 for €2.50
€0.55
SuperValu Olive Oil (500 ml)
€4.29€8.58/l
Recipe
By Dave & Steve The Happy Pear
Ingredients
- 2 Medium butternut squash (2kg)
- 3 Carrots (250g)
- 2 Medium leeks (200g)
- 10g Fresh ginger
- 3 Cloves garlic
- 1 Red chilli (optional)
- 1 400g tin coconut milk
- 2ltr water
- 2 tbsp salt
- 2 tbsp tamari (or soy sauce)
- ½ lemon, juiced
- 1 tbsp oil
Method
- Prepare the vegetables: Peel and dice the garlic and ginger. Chop the squash into bite-sized pieces, leaving the skin on. Dice the chilli (optional) and slice the leeks and carrots.
- Cook the base: Heat 1 tbsp oil in a large saucepan over high heat. Add the leeks and ginger and cook for 3–4 minutes. Add garlic and chilli, and cook for another 3 minutes.
- Add carrots and squash: Stir in the carrots and squash, along with 1 tsp salt. Add 50ml water, mix well, cover, and cook for 10 minutes on medium heat.
- Add remaining ingredients: Pour in the water, coconut milk, tamari, salt and lemon juice. Bring to a boil, then reduce to a simmer for 20 minutes.
- Blend and serve. Adjust seasoning to taste with salt, pepper, or more lemon. Serve warm with sourdough and a drizzle of coconut milk. Enjoy!