Butternut Squash, Leek, and Apple Soup

Butternut Squash, Leek, and Apple Soup Recipe
Related Post: Recipe Explosion
From the Vegetarian Times Magazine
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Ingredients

• 1 large butternut squash, halved, seeds removed
• 1 tart apple peeled (if you want, I didn’t), cored, and quartered
• 1 tablespoon olive oil
• 2 medium leeks, white parts only, sliced
• 1/2 teaspoon salt
• 2 clove garlic, minced
• 1/2 cup white wine
• 4 cups vegetable broth
• 1 bay leaf

Directions

Preheat oven to 400F.  Place squash (cut-side down) and apple quarters in a baking dish.  Add 1 cup water, cover, and roast 35-45 minutes, until squash is tender.  Cool squash until it can be handled and scoop flesh from skin; you should have about 4 cups.

Heat oil in large stock pot over medium heat.  Add leeks, 1/4 tsp. salt, and a pinch of black pepper; cook 3 minutes or until leeks begin to soften.  Stir in garlic, then wine, and cook 3 minutes, or until pot is nearly dry.  Add squash, apple, vegetable broth, remaining salt and another pinch of pepper, and bay leaf.  Bring to a boil.  Reduce heat to medium-low, and simmer, uncovered, 20 minutes.

Remove bay leaf.  Allow to cool slightly for handling (or get impatient like me and put a towel over the blend to protect against potential splatter burns). Poor soup into a blender and puree in batches until smooth and creamy.  Salt and pepper to taste.  Reheat if needed and serve drizzled with creme fraiche.