Roasted Butternut Squash and Leek Soup Recipe

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Ingredients:

Serving

2 tbsp olive oil
4 1/2 lbs butternut squash, seeded, peeled and large 1 in. dice
1/2 tsp ground cinnamon
1/4 tsp fresh nutmeg
1 tsp salt , plus additional to taste preference
1 tsp white pepper , plus additional to taste preference
3 tbsp butter
1/2 cup celery, diced ('2-3 sprigs)
1 medium onion, diced
2 leeks, cleaned and diced
6 fresh thyme sprigs (1 tsp dried thyme used as alternative)
3 garlic cloves, chopped
1 tsp fresh ginger, minced
2 granny smith apples, peeled and chopped
5 cups chicken stock (home made preferable)
1/2 cup sherry wine (dry white wine used as alternative)
3/4 cup heavy cream
1/2 cup walnuts, chopped (*optional)
3 tbsp chives, chopped (*optional)

Directions:

Preheat oven to 375 degrees. Prep the butternut squash and toss with olive oil, 1 tsp salt, 1 tsp pepper, nutmeg and cinnamon in a large mixing bowl.
Evenly coat and spread out on a 13 by 9 by 2-inch glass baking dish or sheet pan. Roast for 40 minutes or until tender when pierced with a fork. While squash is roasting, prep the remainder of this recipe. When roasted, set aside.
In a large heavy saucepan, pot or dutch oven heat the butter on low heat. Add thyme, leeks, celery and onions, stirring occasionally until cooked soft and browned, about 10 minutes. Remove thyme sprigs (if using).
Stir in squash, garlic, apples, ginger, and chicken stock. Bring to a boil, then reduce heat to medium-low. Cover and simmer until vegetables are tender, 20-30 minutes.
Using a stick blender (or in blender by batch), puree the mixture until smooth. When using a blender or food processor for hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, crack one corner of the lid open. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Return soup to pot with low heat and mix in sherry/wine, cream, additional salt and pepper to taste. Heat until simmer.
Ladle hot soup into bowls for serving. Garnish with chopped walnuts, chives or a fresh grated nutmeg.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	492.47 Kcal (2062 kJ)
Calories from fat	163.32 Kcal
		% Daily Value*
Total Fat	18.15g	28%
Cholesterol	31.36mg	10%
Sodium	530.81mg	22%
Potassium	1196.85mg	25%
Total Carbs	50.5g	17%
Sugars	9.81g	39%
Dietary Fiber	6.74g	27%
Protein	11.04g	22%
Vitamin C	58.8mg	98%
Vitamin A	2.6mg	87%
Iron	3.3mg	19%
Calcium	165.8mg	17%

Amount Per 100 g
Calories	99.7 Kcal (417 kJ)
Calories from fat	33.06 Kcal
		% Daily Value*
Total Fat	3.67g	28%
Cholesterol	6.35mg	10%
Sodium	107.46mg	22%
Potassium	242.3mg	25%
Total Carbs	10.22g	17%
Sugars	1.99g	39%
Dietary Fiber	1.37g	27%
Protein	2.23g	22%
Vitamin C	11.9mg	98%
Vitamin A	0.5mg	87%
Iron	0.7mg	19%
Calcium	33.6mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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