This butternut squash soup feels like fall! Even in winter, it’s beautiful color and rich flavor take me back to the season. Butternut squash soup is a simple soup which makes it one the whole family will love (for those that are looking for a bit more spice let them add a dash of curry to their bowl).

5 medium leeks sliced (I used both the green and white, but if you want an oranger color just use the white portion)

About 4 cups of diced butternut squash

2 cups vegetable broth

2 cups water

1/4 teaspoon dried thyme

1/4 teaspoon pepper

vegan sour cream

pumpkin seeds

Directions: In a soup pan over medium heat, saute leeks in about a fourth cup of water until tender (about 7-10 minutes). Add remaining ingredients. Bring to a boil, reduce heat, and simmer about 15-25 minutes or until squash is tender. Then, in a blender, carefully process squash mixture in small batches until smooth and return to the pan. Reduce heat to low and serve hot garnished with a dollop of vegan sour cream and a sprinkle of pumpkin seeds.

Perfect for an immune boost this January!

Look for more soup recipes to celebrate National Soup Month here.

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