Butternut squash, leeks, and carrots form the perfect blend of flavors, and the caramelized apples are the perfect garnish. Amazing fall recipe.
Ingredients
- olive oil: 5 tsp (divided)
- ½ cups chopped carrots: 1 piece
- leeks, white part only: 1 cup (chopped)
- onions: 1 cup (chopped)
- butternut squash: 1 pound (cubed)
- water: 10 cups
- loaf Italian bread: 0.5 piece (sliced)
- ground allspice: 0.5 tsp
- ground ginger: 0.5 tsp
- apple: 1 piece (cubed)
- brown sugar: 3 tsp
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Puree the contents of the stockpot using an immersion blender until smooth and free of chunks. Garnish soup with the caramelized apples.
