One thing that can add unnecessary stress to our daily routine is figuring out what to eat when we’re strapped for time. I pretty much always end up eating a random, non-satisfying dinner of tortilla chips, salsa, hummus, and whatever else I can find if I don’t have a plan for dinner. Not only is this non-satisfying, it’s also slightly stressful and makes me feel not so great.
In an effort to feel better, both mentally and physically, I like to have a plan and make clean dinners ahead of time. And as the weather has recently warmed up, I’ve been craving really healthy, detoxing foods. This soup is both clean and easy to make-ahead so it’s pretty much a win win for weeknight dinners.
I make this soup in big batches and have it several nights in a row. If the same meal every night isn’t your jam, you can also freeze it in small batches and pull it out whenever you’re in the mood for a yummy soup. It’s packed with vitamin C which helps to protect our bodies from toxins and is essential in helping us cope with stress. (Also great for a mid-week pick-me-up.) I love pairing it with a brown rice tortilla (to get some dipping action in), and a sprinkle of nutritional yeast and sea salt for a vegan parmesan cheese flavor.
- 2 leeks, ends trimmed, sliced and rinsed well
- 3 sweet potatoes, peeled and chopped
- 1 acorn squash, sliced in half, seeds removed
- 1 tbsp coconut oil, divided
- 2 cups low-sodium vegetable broth
- 1 cup filtered water
- 1 cup unsweetened almond milk
- ½ tsp cinnamon
- ½ tsp nutmeg
- salt and pepper to taste
- Preheat oven to 375 degrees.
- Combine leek and sweet potatoes on a baking pan lined with foil. Pour 2 tsp melted coconut oil over veggies, toss to coat.
- Rub 1 tsp coconut oil over flesh of acorn squash. Place squash, cut side down, on a baking pan lined with foil.
- Roast both baking pans in oven for 40-50 minutes until potatoes and squash are fork tender. Remove from oven, cool for 10 minutes.
- Combine roasted leeks and sweet potato with veggie broth in a high speed blender.
- Blend until completely pureed. (Be careful that vegetables are not oven hot when blending. If they are, allow steam to escape to release pressure.)
- Pour sweet potato mix in a large stockpot, warm over low heat on the stove.
- Scoop acorn squash flesh into blender (do not include peel). Add water, almond milk, cinnamon, and nutmeg. Puree until completely blended.
- Add squash mix to sweet potato mixture in stockpot. Warm over low heat until heated thoroughly.
- Season with salt and pepper to taste. Serve immediately.