- Prep Time : 25 min
- Cook Time : 60 min
- Ready Time : 1 hour, 25 min
Servings
10
Ingredients
- 100 grams butter
- 200 grams onion diced
- 300 grams leeks sliced thin
- 1 whole butternut squash peeled and cubed
- 100 grams beet diced
- 1 tablespoon kosher salt
- 1 tablespoon brown sugar
- 1 turmeric
- 1 teaspoon corriander ground
- 1/4 teaspoon white pepper
- 1/8 teaspoon cayenne pepper
Directions
1) Sweat the onions and the leeks in the butter.
2) Add butternut squash and beet.
3) Add 3 liters of water.
4) Add seasonings.
5) Cook 45 minutes on medium-high heat.
6) Smooth the soup using an immersion blender.
7) Return to boil. Cook 15 minutes.