Name: Butternut Squash Leek Soup
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Olive oil, divided - 5 teaspoons; Chopped carrots - 1 ½ cups; Chopped leeks, white part only - 1 cup; Chopped onions - 1 cup; Butternut squash, cubed - 1 pound; Water - 10 cups; Italian bread, sliced - ½ loaf; Ground allspice - ½ teaspoon; Ground ginger - ½ teaspoon; Apple, peeled and cubed - 1; Brown sugar - 3 teaspoons

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Butternut Squash Leek Soup

1. Olive oil, divided - 5 teaspoons

2. Chopped carrots - 1 ½ cups

3. Chopped leeks, white part only - 1 cup

4. Chopped onions - 1 cup

5. Butternut squash, cubed - 1 pound

6. Water - 10 cups

7. Italian bread, sliced - ½ loaf

8. Ground allspice - ½ teaspoon

9. Ground ginger - ½ teaspoon

10. Apple, peeled and cubed - 1

11. Brown sugar - 3 teaspoons

How to cook deliciously - Butternut Squash Leek Soup

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Puree the contents of the stockpot using an immersion blender until smooth and free of chunks. Garnish soup with the caramelized apples.