When it’s cold outside there is nothing better than warming up inside with a thick and flavorful soup. The leeks and apples in this recipe give the more mild butternut squash a zesty kick of flavor.
1 butternut squash peeled and cut into cubes
3 green apples peeled and cut into cubes
1 leek, white part only, diced
2 cloves of garlic, diced
1 tablespoon of olive oil
6 1/2 cups chicken stock or 2 (14 1/2-ounce) cans low-sodium chicken broth mixed with 3 cups water
Heat 1 tablespoon of olive oil in a large pot and saute the leeks until slightly golden. Add the diced garlic. Continue to saute for another 2 minutes. Then add the butternut squash cubes and the apple cubes. Cook for about 5 minutes on high flame. Add the salt, coriander, chili powder and cinnamon, and cook for a few minutes. Then add the stock and simmer on low flame until the butternut squash cubes and the apple cubes are tender, about 40 minutes. Once is has cooked, you can either use an immersion blender to make it smooth or transfer in batches to a blender or food processor and blend until smooth. Return to the pot, reheat to serving temperature, and season with salt. You can garnish each portion with some of the pine nuts. I like to add ginger and some additional cinnamon when serving.
~ Recipe submitted by Nina Safar