Ever need the PERFECT entree, possibly on a cold Winter’s evening? Then this is PERFECT. It’s warming, its wholesome, it’s hearty and healthy. And it’s over-the-top DELICIOUS! And easy to make, and economical. And it looks so darn cute in these little enamel cups, but it will look cute in any small cups.
You can serve this as part of a cosy family meal get-together, a dinner with friends and family or a delightful festive season party. It just ticks every single box, every single time!
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Roasted Butternut and Leek Mini Soup Cups – Hearty Winter
- Total Time: 55 minutes
- Yield: 6-8 mini servings 1x
Description
A delicious, easy roasted butternut and leek soup – perfectly warming and hearty and so cute served as an appetizer in mini soup cups!
Ingredients
- 1 medium leek sliced thickly (roughly 5cm lengths)
- 1 medium red onion quartered
- 1 1/2 cups of cubed butternut
- 2 whole cloves of garlic
- 2 Tablespoons of olive oil
- 1 teaspoon mustard seeds
- 1 teaspoon smoked paprika
- 2 fresh sprigs of rosemary and thyme
- ½ teaspoon red chilli flakes (to serve)
- Salt and black pepper to taste
- 2 cups of chicken stock
Instructions
- Place all the ingredients (except the chicken stock) on a baking sheet in the oven for roughly 30-40 minutes on 220°C or 430°F to roast (turn veggies as needed for even roasting.)
- Place the stock in a pot and bring to a simmer. Add roasted vegetables and simmer for a further 10 minutes. Blend with a stick blender, add more salt and pepper to taste (if needed).
- Serve with warm, crusty bread.
- Prep Time: 10 mins
- Cook Time: 45 minutes
Keywords: Roasted Butternut and Leek Recipe
I HAVE to leave you now and go and eat my soup! Don’t forget to pin to your board of FAVORITE recipes!
