Butternut Squash Leek Soup The Best Recipes

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Butternut Squash Leek Soup

"Butternut squash, leeks, and carrots form the perfect blend of flavors, and the caramelized apples are the perfect garnish. Amazing fall recipe."

Ingredients :

• 5 teaspoons olive oil, divided
• 1 1/2 cups chopped carrots
• 1 cup chopped leeks, white part only
• 1 cup chopped onions
• 1 pound butternut squash, cubed
• 10 cups water
• 1/2 loaf Italian bread, sliced
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 1 apple, peeled and cubed
• 3 teaspoons brown sugar

Instructions :

Prep : 25M	Cook : 4M	Ready in : 1H10M

• Heat 2 teaspoons oil in large stockpot over medium heat. Add carrots, leeks, and onions. Cook and stir until softened and no longer crispy, 5 to 10 minutes. Add squash; saute for 2 to 3 minutes. Add water and bring to a boil. Reduce heat to medium and cover.
• Heat 2 teaspoons oil in a skillet over medium heat. Gently fry bread until browned, 3 to 5 minutes. Add bread to the stockpot; stir in allspice and ginger. Cook, covered, until squash has softened, about 30 minutes.
• Meanwhile, heat remaining oil in a frying pan over medium heat. Add apple and brown sugar. Fry until apples are well browned and start to form a crispy crust, 10 to 15 minutes.
• Puree the contents of the stockpot using an immersion blender until smooth and free of chunks. Garnish soup with the caramelized apples.

Notes :

• Day-old bread is fine. You can also use French bread.

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