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Ingredients

5 teaspoons olive oil, divided 1 ½ cups chopped carrots 1 cup chopped leeks, white part only 1 cup chopped onions 1 pound butternut squash, cubed 10 cups water ½ loaf Italian bread, sliced ½ teaspoon ground allspice ½ teaspoon ground ginger 1 apple, peeled and cubed 3 teaspoons brown sugar

Nutrition Info

415.6 calories carbohydrate: 75.7 g cholesterol: : - fat: 9.3 g fiber: 8.3 g protein: 9.9 g saturatedFat: 1.6 g servingSize: - sodium: 553.9 mg sugar: 15 g transFat: : - unsaturatedFat: : -

Heat 2 teaspoons oil in large stockpot over medium heat. Add carrots, leeks, and onions. Cook and stir until softened and no longer crispy, 5 to 10 minutes. Add squash, saute for 2 to 3 minutes. Add water and bring to a boil. Reduce heat to medium and cover.
Heat 2 teaspoons oil in a skillet over medium heat. Gently fry bread until browned, 3 to 5 minutes. Add bread to the stockpot, stir in allspice and ginger. Cook, covered, until squash has softened, about 30 minutes.
Meanwhile, heat remaining oil in a frying pan over medium heat. Add apple and brown sugar. Fry until apples are well browned and start to form a crispy crust, 10 to 15 minutes.
Puree the contents of the stockpot using an immersion blender until smooth and free of chunks. Garnish soup with the caramelized apples.

4 servings

Butternut squash, leeks, and carrots form the perfect blend of flavors, and the caramelized apples are the perfect garnish. Amazing fall recipe.