Butternut Squash, Apple, and Leek Soup

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.


2.) In a large soup pan saute leeks in olive oil over medium heat.


3.) Once they have softened (about 10 minutes) add the roasted squash, chopped apples, salt and pepper.


4.) Saute for about 10 minutes, or until the ingredients almost resemble a mash, and then begin gradually adding the stock, at a rate of about 1 cup every 5-10 minutes.


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!

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4 thoughts on “Butternut Squash, Apple, and Leek Soup

  1. hey did you guys ever re heat it? was thinknig about maknig it but i need soemthign that will last for a few days

    • thanks for your question! Since there is no meat or dairy in it you can have it for a few days. you may want to add a little water when you reheat it because it get thicken when you refrigerate it.

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