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Butternut Squash, Leek & Apple Soup Print E-mail


1 medium butternut squash, peeled and cubed or 1 package
Olivia's Organic pre-cut Butternut Squash
2 tbsp. Olive Oil
1 leek, cut into slices and washed well
3 cloves garlic, minced
2/3 c. canned coconut milk
3 c. Apple Wedge apple cider
1 tbsp. lime juice
1 tsp. fresh ginger, grated
1/8 tsp. cinnamon
salt & pepper to taste
hot sauce, to taste


Preheat oven to 375 degrees. Place butternut squash on a baking sheet and drizzle with 1 tablespoon olive oil. Roast until fork tender and beginning to brown on edges. IF YOU DO NOT HAVE AN MMERSION BLENDER: Mash butternut squash or puree in food processor. Set aside. Meanwhile, in a large heavy bottomed pot add remaining olive oil and when hot, add leeks and sauté over medium - low heat until wilted, about 3 minutes. Add garlic to pot and continue to sauté one minute more. Remove pot from heat and add roasted butternut squash, coconut milk, apple cider, lime juice, ginger and cinnamon. Use immersion blender to puree and combine or if squash is already pureed, stir well to combine. Add salt, pepper and hot sauce to taste. Bring to low boil over medium heat then reduce to medium - low and simmer for 10 minutes. Serves 6 to 8.


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