Mmmmm… it’s so good, and super easy. How could I not love that?
I made it really easy by buying pre-peeled and cut butternut squash in the produce section. Then I just chopped it up. I also bought a bag of frozen sliced leeks from Trader Joe’s (excellent). The hardest part was peeling and chopping 3 apples. So easy. 🙂 This is my stripped-down version of Michael Chiarello’s recipe.
2 tbsp butter
1 cup sliced leeks (white and lightest green parts only)
4 cups butternut squash, chopped (about 1/2″ cubes, can be a little bigger)
3 organic apples (3 cups chopped) – I used fuji, braeburn and gala
36 oz chicken stock (approx, anywhere from 32-40oz is fine)
salt and pepper
In heavy soup pot (dutch oven) melt butter until it turns nut brown. Add garlic clove (cut in half), and add leeks (I saved time and nuked the frozen leeks first). Season with salt and pepper. Cook until soft, about 2 minutes.
Add squash and apples (season with salt and pepper) and cook for 10 minutes, stirring occasionally.
Add stock, bring to low boil, reduce heat and let simmer for 40 minutes (covered about 3/4 way with lid) until squash and apples are soft.
Blend with an immersion blender (watch for hot soup splatters!) and serve immediately.
It made 10 cups of soup, 92 calories per cup. Yum!