Squash, Leek and Vinegar Soup

This sweet and spicy soup will accelerate the metabolism with apple cider vinegar, enhance circulation with chile flakes, boost immunity with leeks and soothe the nerves with winter squash.
By / Photography By Brent Harrewyn | February 01, 2015


Preheat oven to 375°.Place the whole acorn squash in a baking dish and bake for 1 hour. Remove from oven, cut open and allow to cool for 5 to 10 minutes. Scoop out seeds, remove skin and set aside.

Heat oil in a soup pot. Add rinsed and chopped leeks and celery and cook on medium heat until translucent—about 5 minutes.

Add baked squash, vinegar and spices. Stir well. Add water, bring to a boil, reduce to simmer and cook for 15 minutes or more. Leave the lid slightly askew so that some of the steam escapes and the soup reduces to a thicker stew.

Garnish with freshly chopped parsley and unsweetened yogurt if you like.

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  • 2 tablespoons local sunflower oil (I like Rainville Farms.)
  • 2 leeks, chopped and rinsed
  • 3 ribs celery, rinsed and chopped
  • 1 acorn squash
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon each: coriander and chile flakes
  • ½ teaspoon each: cinnamon, turmeric, nutmeg and salt
  • 4 cups water
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