- 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
- 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.
05/22/2019
recipepes.com
butternut squash leek soup, recipe
PT15M
PT1H
5
455 calories
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