I had some butternut squash to use up and Googled a recipe for soup. I found this one. I didn't follow the directions completely. I didn't have any leeks, so I didn't use those. I only had 2 cups of low sodium chicken broth. I used a cup of low sodium beef broth instead of the third cup of chicken broth. I also had only a cup of heavy whipping cream, so I used 1/4 cup of half & half. I did not have any cardamom so that was missing from the soup. I also did not put any salt into the soup. Instead of the brown sugar I put in honey. Despite my changes to this recipe, I thought it was fantastic and can't wait to make it again!
2 tablespoons of butter
1/2 cup of chopped leek (about 1 cup)
1 1/2 pounds of cubed butternut squash (about 5 cups or 1 squash)
1 gala apple, peeled and chopped
3 cups of chicken broth
1/2 teaspoon of ground allspice
1/2 teaspoon of ground nutmeg
1/4 teaspoon of salt
1/4 teaspoon of ground white pepper
1/8 teaspoon of ground ginger
1/8 teaspoon of ground cardamom
1 1/4 cups of heavy whipping cream
1 tablespoon of light brown sugar
- Melt the two tablespoons of butter in a large saucepan over medium/low heat, then add the leek. Sweat the leeks for 5 minutes, or until the leeks are tender.
- Then add the butternut squash, apple, chicken broth, and all of the spices. Turn the heat up to medium and bring it to a boil for 30 minutes or until it is soft.
- Turn off the heat and let it sit for 5-10 minutes.
- Pour the soup into a blender and blend on high speed until it is smooth. (If it is thick add in 1/4 cup of water)
- Pour the soup back into the pot and add the cream and sugar. Let the soup simmer over medium/low heat for about 10 minutes. Enjoy!