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Butternut Squash Leek Soup
Butternut Squash Leek Soup
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
"Velvety fall soup with butternut squash, leeks, and carrots, topped with caramelized apples and thickened with bread for a creamy finish."
Ingredients:
  • 5 teaspoons olive oil, divided
  • 1.5 cups chopped carrots
  • 1 cup chopped leeks, white part only
  • 1 cup chopped onions
  • 1 pound butternut squash, cubed
  • 10 cups water
  • 0.5 loaf Italian bread, sliced
  • 0.5 teaspoon ground allspice
  • 0.5 teaspoon ground ginger
  • 1 apple, peeled and cubed
  • 3 teaspoons brown sugar
Instructions:
  • Warm 2 teaspoons of oil in a large stockpot on medium heat. Add carrots, leeks, and onions, cooking until softened, about 5 to 10 minutes. Stir in squash and saute for an additional 2 to 3 minutes. Pour in water and bring to a boil. Lower heat to medium, cover, and simmer.
  • In a skillet over medium heat, warm 2 teaspoons of oil. Gently fry the bread until golden brown, for about 3 to 5 minutes. Then, transfer the bread to the stockpot and mix in allspice and ginger. Cover and cook until the squash is tender, approximately 30 minutes.
  • Heat the rest of the oil in a frying pan over medium heat, then add the apple and brown sugar. Cook until the apples are golden brown and develop a crispy exterior, about 10 to 15 minutes.
  • Blend the contents of the stockpot with an immersion blender until creamy. Top soup with the caramelized apples for a delicious finish.

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