Spiced Butternut Squash Soup

January 31, 2010

Apple and spices enhance the flavors of the squash in this antioxidant-rich soup.

2 small butternut squashes
2 apples, peeled, cored, and chopped
2 leeks, whites only, finely chopped
1 clove garlic, crushed or minced
3 tbs olive oil
1 qt chicken broth
1 can chick broth
1/2 tsp cinnamon
few shakes nutmeg
1/2 tsp salt
half and half

Preheat oven to 400°    Cut squashes in half lengthwise and scoop out seeds.  Place flesh side down in pan and roast for 45 minutes.  Set aside to cool.  In a large pot, heat olive oil.  Add apple, leeks, and garlic and cook over low-medium until leeks are tender, about 5 minutes.  Add qt of chicken broth.  Scoop flesh out of squash skins and add to pot.  Add cinnamon, nutmeg, and salt.  Simmer 10-15 minutes.  Pureé in batches or using an immersion blender.  Stir in remaining chicken broth and half and half to desired consistency.  Salt to taste.

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One Response to Spiced Butternut Squash Soup

  1. Mimi on February 1, 2010 at 5:18 pm

    I’ll bet Hayden loves this yummy soup!!! Love, Mimi


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