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.
2 tablespoons of margarine
1 onion diced
2 carrots diced
1 butternut squash cut into chunks
salt and pepper to taste
Saute the diced onion with the margarine. Add the butternut squash chunks and the diced carrots. Add some salt and pepper to taste. Cook until they have browned. Then add 5 cups of water and boil and simmer until the veggies are soft. When it’s ready puree it and serve with some toasted pine nuts or some sour cream.
Peel and dice up the veggies as you like. I like to leave the onion whole, as well as the celery and the remaining vegetables I dice up small. Add spices such as salt, pepper, paprika, garlic & onion powder. Then pour in the water, boil and once boil let simmer for about an hour. If you want to make this fleishig, you can add meat as well.