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Butternut Squash and Apple Soup Recipe

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This recipe for Butternut Squash and Apple Soup is from Dennis's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp unsalted butter
1 1/2 cups sliced leeks, white parts only
1 tablespoon minced garlic
6 cups peeled and roughly diced butternut squash
3 cups peeled and roughly diced apples
2 tsp Toasted Spice Rub, recipe in miscellaneous
Sea salt, preferably gray salt
1 cup chopped Spiced Candied Walnuts, recipe in miscellaneous, optional

Directions:
Directions:
1. Melt the butter in a large pot over medium heat, and cook until it turns nut brown. Add the leeks and cook until slightly softened, about 2 minutes. Add the garlic and saute briefly to release its fragrance.
2. Add the squash and apples, raise the heat to high, and cook, stirring, until the vegetables begin to caramelize, about 5 minutes. Stir in the Toasted Spice Rub and cook briefly to toast it, about 1 minute.
3. Transfer in batches to a blender of food processor and blend until smooth. Return to the pot, reheat to serving temperature, and season with salt.
4. Divide the soup among warmed bowls and garnish each portion with some of the walnuts, if using. Serve immediately.


Personal Notes:
Personal Notes:
use bacon fat

 

 

 

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