Apple, Leek and Butternut Squash
- 1 to 2 butternut squashes (about 4lbs needed), halved, seeded, peeled and cut into chunks.
- 1 lb tart apples, peeled, cored and quartered
- 1 large leek, white and pale green parts, thinly sliced
- 4 cloves of garlic
- 2 tablespoons chopped sage
- 2 teaspoons ground cumin
- Salt and pepper
- 3 tablespoons olive oil
- 4 cups chicken broth
- 1 cup of hard cider or white wine
- 1/2 cup of soup cream
- Preheat oven to 400 F. Place squash, apples, leeks and garlic on baking sheet. Sprinkle with 1 tablespoon of chopped sage and 1 teaspoon of cumin. Season with salt and pepper. Drizzle with the oil, stir to coat and spread the apples and vegetables in a single layer.
- Roast, stirring 2 or 3 times, until the squash is fork-tender and the vegetables and apples are golden about 20-25 minutes. Remove from oven.
- Working in batches, process in a food blender until a puree forms. With the motor running pour 1-1 1/2 cups of broth into puree until smooth.
- transfer the puree into a large, heavy pot over medium heat. Stir in the remaining broth, cider, and remaining 1 tablespoon chopped sage and 1 teaspoon of cumin and bring to a simmer stirring often. Season with salt and pepper.
- Ladle the soup into shallow bowls and top each serving with 1 tablespoon sour cream along with a few apple slices.