YIELD: 4-6 servings
- 1 butternut squash, 1 1/2 – 2 pounds
- 1 large apple, Fuji, Gala or similar variety, peeled and diced
- 1-2 tablespoons of olive oil
- 1 cup of white onion, diced
- 1/2 cup of leeks, white part only, cleaned and sliced
- 2 cups of low sodium vegetable stock (gluten free if desired)
- 2 cups of water
- 3 whole fresh sage leaves
- 2 springs of fresh thyme
- 1 cup of milk, regular or non-dairy such as almond or soy
- 2 teaspoons white balsamic vinegar
- 1 tablespoon of pure maple syrup
- Optional garnishes; roasted pumpkin seeds, fried leeks, brown butter, Sriracha
- Salt and pepper to taste
- Roast the squash; preheat the oven to 375 degrees Fahrenheit, place the whole squash on a cookie sheet and roast for an hour or until you can insert a knife into the middle of the squash without resistance. Let rest on the cookie sheet until cool enough to handle, peel the squash and remove the seeds, set the flesh aside for later.
- Sweat the onions and leeks; Place a large heavy sauce pan or stock pot over low heat and add the oil, onions and leeks along with a small pinch of salt, cook on low until the vegetables are very soft and translucent but not brown, about 10-15 minutes.
- Add to the pan the apples, butternut squash, sage, thyme, stock, and water along with another small pinch of salt and pepper, bring to a simmer, cover and cook until the apples and squash are fall-apart tender, about 20-30 minutes.
- Blend the soup; Remove the herb stems and leaves, take soup off the heat, carefully ladle a small amount into a blender, blend on high speed until smooth, transfer to a large bowl, working in batches until all the soup has been blended. NOTE: To avoid re-decorating your kitchen with soup, place a kitchen towel over the opening in the lid to allow steam to escape while blending.
- Return the soup to the pot and bring to a simmer, add the milk, vinegar and maple syrup and cook for 5 minutes, stirring occasionally. Adjust to your desired consistency by adding more water or stock, and adjust salt and pepper as needed.
- Serve immediately with garnishes of your choice, or cool and freeze in an airtight container for up to a month. Soup will also store well in the refrigerator for 4-5 days.