Butternut Squash Soup

By Afton

Ingredients

• 2 T butter
• 1/2 c chopped leek (about 1 leek)
• 1 1/2 lb cubed butternut squash (about 5 cups)
• 1 gala apple, peeled and chopped
• 2 c chicken broth
• 1/2 t ground allspice
• 1/2 t ground nutmeg
• 1/4 t salt
• 1/4 t ground white pepper
• 1/8 t ground ginger
• 1/8 t ground cardamom
• 1 1/4 c heavy cream
• 1 T light brown sugar

Details

Servings 6

Preparation

Step 1

1. Melt 2 T butter in a large saucepan over medium/low heat, then add the leek. Sweat the leeks for 6 minutes, or until soft, and then add squash, apple, chicken broth, and all the spices. Don't add the cream or brown sugar yet. Turn up the heat to medium and bring this mixture to a low boil for 30 minutes or until the squash softens. Turn off the heat and let the soup cool for 5 to 10 minutes.

2. Pour soup into a blender and blend on high speed until completely smooth. Add an additional 1/4 c of water to the soup if it's too thick to blend.

3. Pour soup back into the saucepan and add the cream and brown sugar. Bring soup to a simmer over medium/low heat (about 10 minutes). Spoon approximately 1 cup of soup into bowls to serve.