Butter Squash Soup

Nothing warms you up like a delicious bowl of soup, and this soup is like eating the flavors of fall with a spoon. Drizzled with sour cream, balsamic vinegar, and candied walnuts, this elegant soup would be welcome at any holiday table. Packets or little jars of the delicious spice mix make excellent DIY holiday gifts, as well! Try the mix on your next pork roast or sprinkled over roasted vegetables for a delicious way to use up the extras.

1 T extra virgin olive oil

1 T butter

1 cup diced leeks, the white and light green part (make sure you wash them thoroughly to remove all dirt)

4 cups diced butternut squash (you can buy already diced at Costco)

2 ½ tsp spice mix (see below)

1 ½ tsp salt

½ tsp pepper

2 cups diced granny smith apples (peeled and cored)

5 ½ cups vegetable stock or chicken stock

1. Sauté the leeks in the butter and olive oil.

2. Add butternut squash and let brown slightly in pot (10 to 15 minutes).

3. Add the spice mix, salt and pepper.

4. Add apples and stock to pot and cook until squash is softened.

5. Remove from heat and puree in blender.

6. Strain the soup before serving. The soup gets better if you refrigerate overnight and heat to serve the next day. In the restaurant, we top with a drizzle of sour cream, balsamic glaze and candied walnuts.