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Cosy Cream of Leek and Squash SoupCosy Cream of Leek and Squash Soup
Cosy Cream of Leek and Squash Soup
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
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Recipe - Buncrana - Kavanagh's
Cosy Cream of Leek and Squash Soup - Two grey bowls filled with a smooth, yellow soup are placed side-by-side. Each bowl is garnished with a sprinkle of chopped herbs and seeds. A small, blue bowl in the top right corner also contains herbs and seeds. A silver spoon lies to the right of the bowls. The background is a solid teal color.
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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
2 medium butternut squash (2kg)
Butternut Squash Loose (1 Piece)
Butternut Squash Loose (1 Piece)
€1.19
3 carrots (250g)
SuperValu Irish Grown Carrots (1 kg)
SuperValu Irish Grown Carrots (1 kg)
€1.25€1.25/kg
2 medium leeks (200g)
SuperValu Leeks (350 g)
SuperValu Leeks (350 g)
€1.79€5.11/kg
10g fresh ginger
SuperValu Loose Ginger (1 kg)
SuperValu Loose Ginger (1 kg)
€5.59/kg€5.59/kg
3 cloves garlic
SuperValu Loose Garlic (1 Piece)
SuperValu Loose Garlic (1 Piece)
€0.49
1 red chilli (optional)
Not Available
1 400g tin coconut milk
Not Available
2ltr water
Not Available
2 tbsp salt
SuperValu Table Salt (750 g)
SuperValu Table Salt (750 g)
€0.50€0.67/kg
2 tbsp tamari (or soy sauce)
SuperValu Light Soy Sauce (150 ml)
SuperValu Light Soy Sauce (150 ml)
€0.90€6.00/l
½ lemon, juiced
SuperValu Loose Lemons (1 Piece)
SuperValu Loose Lemons (1 Piece)
6 for €2.50
€0.55
1 tbsp oil
SuperValu Olive Oil (500 ml)
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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Blend and serve. Adjust seasoning to taste with salt, pepper, or more lemon. Serve warm with sourdough and a drizzle of coconut milk. Enjoy!