It just looks lovely doesn’t it?
What you need,
1 tbsp olive oil
1 large butternut squash, cubed (about 16oz)
1 small leek, cleaned and sliced (about 1/3 cup)
1 clove garlic, minced
¾ cup cubed granny smith apple
2 cups low sodium chicken broth
½ cup water
1 bay leaf
Salt and pepper to taste
1 tsp maple syrup
1 ½ tsp minced fresh sage leaves
¼ cup half and half
In a large heavy bottomed pot, Heat 1 tablespoon of olive oil until shimmering. Add butternut squash and sauté over medium heat for about 10 or so minutes, stirring frequently.
Add the leeks and garlic to the squash and sauté for 1-2 minutes until the garlic is fragrant. Add in the apples and sauté for another 2-3 minutes.
Cover the vegetable mixture with the broth and water. Add the bay leaf. Simmer over medium low until the squash and apples are tender, approximately 10 minutes.
Once the veggies are cooked remove the bay leaf.
Ok, now it is time to puree the mixture. I used an immersion blender which worked great. You could use a blender as well. Just do the puree in batches and be careful to hold the lid down!! You don't want any of that hot soup to spray on you!
After the veggies are pureed stir in the maple syrup, sage and half and half. Stir until combined. Taste and season with salt and pepper.
Serve right away, with a little extra cream or sour cream and garnish with sage leaves.
This soup is so good. It is smooth and velvety. It has a great flavour!
Give it a try, it was easy and quick and with a grilled cheese on the side it would make the perfect dinner on a cold and rainy evening.
It will warm you right up!