It’s been a rainy and cold week in Boston. Rainy and cold weeks necessitate soup, enough said. Here’s a soup that’ll warm your bones and fill your belly.
This is my favorite fall dish, I love it so much I found myself craving it in April…
1 large butternut squash, cut into medium pieces
2 large leeks, sliced into small crescents
2 apples, chop in small pieces (we used green here, but red work well too)
3-4 cups vegetable stock
Salt & pepper, to taste
2 tbsp. Olive Oil
2 tbsp. maple syrup
Red pepper flakes, to taste
1.) Roast the squash at 350° until soft.
5.) Once you add the final cup of broth, blend the ingredients. I used an immersion blender but you can also pour out the soup in portions into a traditional blender.
6.) Once it is well blended, add maple syrup and red pepper flakes and serve!