Creamy Butternut Squash and Leek Soup

Follow our step-by-step guide on how to make Creamy Butternut Squash and Leek Soup.

1. Step 1

   Begin by warming 2 teaspoons of olive oil in a spacious stockpot over medium heat.

2. Step 2

   Toss in the chopped carrots, leeks, and onions, stirring occasionally until the vegetables soften and lose their crispness, which should take about 5 to 10 minutes.

3. Step 3

   Next, introduce the cubed butternut squash to the pot and sauté for an additional 2 to 3 minutes, allowing the flavors to meld.

4. Step 4

   Pour in 10 cups of water and bring the mixture to a vigorous boil.

5. Step 5

   Once boiling, lower the heat to medium and cover the pot, letting it simmer gently.

6. Step 6

   In a separate skillet, heat the remaining 2 teaspoons of olive oil over medium heat.

7. Step 7

   Add the sliced Italian bread and fry until it turns a delightful golden brown, approximately 3 to 5 minutes.

8. Step 8

   Once perfectly toasted, transfer the bread to the stockpot along with ground allspice and ginger.

9. Step 9

   Cover and let it cook until the squash is tender, which should take around 30 minutes.

10. Step 10

    While the soup simmers, heat the last teaspoon of olive oil in a frying pan over medium heat.

11. Step 11

    Add the cubed apple and brown sugar, cooking until the apples are beautifully browned and develop a crispy crust, about 10 to 15 minutes.

12. Step 12

    When the squash is soft and inviting, use an immersion blender to puree the soup until it reaches a smooth and creamy consistency.

13. Step 13

    Serve the soup warm, garnished with the caramelized apples for a touch of sweetness that perfectly complements the savory flavors.

14. Step 14

    Enjoy this comforting bowl of goodness that warms both the heart and soul.