Latest Dish Menu Butternut Squash Leek Soup

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Butternut Squash Leek Soup

"Butternut squash, leeks, and carrots form the correct combo of flavors, and the caramelized apples are the appropriate garnish. Amazing fall recipe."

Ingredients :

5 teaspoons olive oil, divided
1 1/2 cups chopped carrots
1 cup chopped leeks, white component best
1 cup chopped onions
1 pound butternut squash, cubed
10 cups water
half loaf Italian bread, sliced
half of teaspoon floor allspice
1/2 teaspoon floor ginger
1 apple, peeled and cubed
three teaspoons brown sugar

Instructions :

Prep : 25M	Cook : 4M	Ready in : 1H10M

Heat 2 teaspoons oil in massive stockpot over medium warmness. Add carrots, leeks, and onions. Cook and stir until softened and no longer crispy, five to 10 mins. Add squash; saute for 2 to a few minutes. Add water and convey to a boil. Reduce heat to medium and cowl.
Heat 2 teaspoons oil in a skillet over medium warmth. Gently fry bread till browned, three to five mins. Add bread to the stockpot; stir in allspice and ginger. Cook, protected, till squash has softened, approximately half-hour.
Meanwhile, warmth remaining oil in a frying pan over medium warmth. Add apple and brown sugar. Fry until apples are properly browned and begin to shape a crispy crust, 10 to fifteen minutes.
Puree the contents of the stockpot the use of an immersion blender until clean and freed from chunks. Garnish soup with the caramelized apples.

Notes :

Day-antique bread is pleasant. You can also use French bread.

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