This is a silky creamy soup without cream. What is great about this soup is that it is delicious served either warm or chilled.
I tend to crave soup regardless of the weather. I found these cute little round squashes called Mayan squash at the farmer’s market. They taste like zucchini which is a perfect substitute if you can’t find the squash.
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This is best paired with a Sauvignon Blanc, Pinot Gris or a Riesling.
Recipe: 4-6 Servings
- 2 Mayan Squash or 3 – 4 zucchini (4 cups cut into small chunks)
- 1 Leek
- 1/2 White Onion
- 3 Cloves Garlic
- 2 Tablespoons Olive Oil
- 2 Vegetarian Bullion Cubes
- 1/4 Cup Dry White Wine
- 1 Bay Leaf
- 1 Teaspoon Red Chili Flakes
- 1 1/2 Teaspoon Sea Salt or to taste
- 1/4 Teaspoon Black Pepper or to taste
- 1 Can Full Fat Coconut Milk
- 2 Cups Water
Cut the squash into small cubes and set aside
You want to wash the leek really well. There is always dirt on the inside. Watch this how to video if you have never cooked with leek before.
Chop the leek and set aside
Dice the onion, mince the shallot and garlic, put into a 5 1/2 quart pot and add 2 – 3 tablespoons of olive oil. Saute on medium low until the onions are fairly soft (about 10 minutes)
Add the wine and bullion, reduce to a syrup (about 2 -3 minutes)
Add the squash and the leek, cook until soft (about 3 – 5 minutes)
Add the water, coconut milk, bay leaf, chili flakes, salt and pepper
Continue to cook on medium low heat until squash is cooked all the way
Transfer to a food processor, purée in 3 stages, then transfer to pot, heat it up and serve
Squash is a very good source of potassium and is a heart-friendly electrolyte which helps reduce blood pressure. Its peel is good source of dietary fiber. They are a good source of vitamin C, that helps your body metabolize cholesterol and keeps your tissues strong. Squash also contains lutein and zeaxanthin that promote healthy eyesight.
Leeks allicin content reduces cholesterol production, blood pressure, blood vessel stiffness and protects the lining. Leeks help chronic low-level inflammations like in diabetes, obesity and rheumatoid arthritis. They contain polyphenols that are known to be strong antioxidants that fight against free radicals, which help with chronic disease and aging. They are a good sources of vitamin-A, C and K.