Butternut Squash Leek Soup

Butternut Squash Leek Soup

Butternut squash, leeks, and carrots come together in this silky fall soup garnished with caramelized apples and thickened with bread instead of cream.

Preparation Time
25 mins
Cooking Time
45 mins
Total Time
1 hr 10 mins
Calories
416 Calories

Recipe Instructions

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Puree the contents of the stockpot using an immersion blender until smooth and free of chunks. Garnish soup with the caramelized apples.
Butternut Squash Leek Soup

Ingredients

  • ½ teaspoon ground ginger
  • ½ teaspoon ground allspice
  • 10 cups water
  • 1 ½ cups chopped carrots
  • 1 cup chopped onions
  • 3 teaspoons brown sugar
  • 1 cup chopped leeks, white part only
  • 1 pound butternut squash, cubed
  • 5 teaspoons olive oil, divided
  • ½ loaf Italian bread, sliced
  • 1 apple, peeled and cubed

Categories

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