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

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

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.