Easy Roasted Superfood Squash & Leek Soup

Butternut Squash and Leeks are October’s Superfood of the Month.
Superfoods are high in antioxidants, vitamins, and minerals all in a small amount of calories.
Butternut Squash is rich in beta carotene, this is important for our immune system and excellent for eyes. Squash has a wide array of vitamins B, C, E and the minerals magnesium and potassium.
Leeks are an oversized looking green onion high in sulfur for detoxification. They are high in the antioxidant Lutein, which is good for your eyes. And they are high in the bioflavonoid, Quercetin which builds collagen production strengthening blood vessels. In addition, they have a high levels of the vitamins A & K along with the minerals magnesium and selenium.
Secret #1
Roasting the squash for a sweet and nutty flavor and as a bonus makes prep time quick because you aren't cutting off the skin and dicing the squash.
Roast Squash 45 minutes @ 425 degrees
Roast Leeks for 10 minutes @ 425 degrees
Secret #2
Browning the turkey bacon for flavor before combining the roasted squash and leeks gives the soup a a hearty flavor with out extra fat.
Ingredients:
Butternut Squash - 2
Leeks - 3
Turkey Bacon - 1 package
Vegetable Stock - 3 to 4 cups
Ground White Pepper - 3/4 teaspoon
Sage - 3/4 teaspoon
Sea Salt - 1 teaspoon
Coconut Milk - 1 can for creamy texture
Directions:
Roast Squash 45 minutes @ 425 degrees
Roast Leeks for 15 minutes @ 425 degrees
Brown Turkey Bacon with Olive Oil
Add in Vegetable Stock and Turkey Bacon
Add in Coconut Milk, White Ground Pepper, Sage, and Sea Salt
Use Immersion Blender to blend to desire texture
Enjoy this great tasting soup after hiking the trails and enjoying the fall colors
Lexington Medical Center
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Dr. McGuckin is a Chiropractic Internist Specializing in Reducing Inflammation, Increasing Energy, and Improving Activity using Laboratory, Listening, and Natural Solutions.
Dr. McGuckin uses diet and nutrition support to help your body repair. Dr. McGuckin works with your current doctor(s), and is not considered a replacement for your primary care physician. Dr. McGuckin requires all patients to have a primary care physician to cover emergency and routine care.
Testing and nutritional supplement recommendations are not a substitute for, or in place of, any medications or recommendations made by your medical doctors or other licensed healthcare professionals, and that no medications should be discontinue or initiated without the advice of your medical doctor or other healthcare provider(s) you are seeing.

[@mrdarcy9379]

Oh yummy 😋 I'm absolutely going try roasting my veggies first too now. Looks amazing.

[@DrBrianMcGuckin]

Yummy and saves time! Enjoy

[@ginascott4525]

Looks delicious! I actually have butternut squash & leeks from garden so I’m going to make this weekend! Thank you Dr. McGuckin, AKA Chef McGuckin!😊

[@DrBrianMcGuckin]

Great! Let me know how it turns out.

[@ginascott4525]

I made today but in the crockpot since I was canning my blueberry jam today. I roasted all my veggies first in olive oil, I added garlic & carrots & thyme instead of sage. Used vegetable broth & cream. And once I put in crockpot I also added a peeled chopped apple. I didn’t use any bacon. Cooked all day on low & my family really enjoyed! Wanted to add picture but won’t let me! 🤷🏻‍♀️
Thank you!

[@DrBrianMcGuckin]

@@ginascott4525

[@DrBrianMcGuckin]

That's fantastic! I really like the idea of the apple, carrots, and thyme.