- 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
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.