BEST-EVER BUTTERNUT SQUASH SOUP

BEST-EVER BUTTERNUT SQUASH SOUP image

Yield 4-6 people

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
2 leeks, white and light green parts only, chopped
¼ teaspoon ground nutmeg
2 teaspoons ground cinnamon
Salt and black pepper
3 medium apples, peeled, cored, and cut into large chunks
1 large butternut squash, peeled, seeded, and cut into small chunks
5 cups vegetable stock (remove one before pureeing, add back if needed)

Steps:

Saute leeks over medium-high heat, stirring occasionally, until soft and translucent, 5 to 7 minutes. Add the nutmeg and cinnamon along with some salt and pepper and stir for 30 seconds or so Add the apples and squash and stir to coat them in the oil and spices. Add the stock -- keep it light; you want the broth to have richness, but don't want the stock flavor to dominate -- turn the heat to high, cover, and bring to a boil. Reduce the heat to medium-low and simmer, 20-ish minutes, until squash and apples are soft enough to be pierced easily with a fork. Turn off the heat and purée with an immersion blender. Taste, add more salt if necessary, and serve hot, at room temperature, or cold. (Could also add Greek yogurt, but it really doesn't need it.)