Butternut Squash Leek Soup

Name: Butternut Squash Leek Soup
Total time: 70
Yield: 4
Ingredients: 5 teaspoons olive oil, divided; 1 ½ cups chopped carrots; 1 cup chopped leeks, white part only; 1 cup chopped onions; 1 pound butternut squash, cubed; 10 cups water; ½ loaf Italian bread, sliced; ½ teaspoon ground allspice; ½ teaspoon ground ginger; 1 apple, peeled and cubed; 3 teaspoons brown sugar

Recipe by Ella Schwartz from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

4 servings

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5 teaspoons olive oil, divided
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1 ½ cups chopped carrots
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1 cup chopped leeks, white part only
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1 cup chopped onions
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1 pound butternut squash, cubed
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10 cups water

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½ loaf Italian bread, sliced
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½ teaspoon ground allspice
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½ teaspoon ground ginger
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1 apple, peeled and cubed
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3 teaspoons brown sugar

Instructions

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