Butternut Squash Soup with Apples and Leeks

Want to try something a little different? Try using sweet potatoes instead of butternut squash. For a creamier soup, add 1c of evaporated skim milk at the end.

Did You Know?
Chicken stock and broth are not the same. Chicken stocks are made from the entire chicken (meat and bones). Chicken broth is made with only the meat. You will get a richer flavor from using stock than you would from broth. Stock should also have a thicker mouth feel due to the release of gelatin from the chicken bones.

1T + 1t olive oil
1 1/2c leek; sliced
1T garlic; minced
1c celery; diced
6c butternut squash; cut into 1” pieces
3c apple; sliced
6 1/2c stock or broth (chicken or vegetable)
1t cinnamon
1t dried thyme
2t kosher salt
1t pepper

- toss the squash with 1t of olive oil and 1t of salt. Roast in the oven, on a foil lined cookie sheet, at 400* for approximately 30 minutes (or until squash is tender and lightly caramelized)
- in a large pot, sautee leeks, celery, and garlic in 1T of olive oil until tender.
- add the roasted squash, apples, thyme, salt, pepper, and cinnamon to the leeks and continue sautéing until the apples begin to tender
- add stock and simmer until apples and squash are very tender
- blend in batches until smooth

Gluten Free
To make this recipe gluten free, be sure to use a gluten free stock or broth.

Serves 8