Soup season is well and truly upon us and this super creamy and delicious Squash, Leek & Truffle Soup has become a firm favourite in our house. What could be a better way to feel all warm and cosy, I love topping mine with extra seeds for added nutrition and chilli flakes for extra heat – YUM.
Ready in 40 minutes
3 leeks, finely chopped
1 onion, finely chopped
2 tbsp of truffle oil
2 sliced garlic cloves
1 tbsp of ginger, grated
½ red chilli, deseeded and roughly chopped
1 squash, peeled, deseeded and roughly chopped
1 can of coconut milk
400ml of water or stock
½ lemon juiced
Fry the leeks and onion in the truffle oil for 5 minutes.
Add the squash, garlic, chilli and ginger and stir for a minute.
Pour over the coconut milk and water/stock simmer for 30 minutes.
Puree in a blender and add the lemon juice, season and serve.