2 to 2 1/2 pounds roasted Butternut squash
3 Tb butter
2 leeks; white and soft green parts, diced
3 cups vegetable stock
1 cut up Granny Smith Apple
1/2 tsp ginger
1/2 tsp garlic powder
1/3 tsp nutmeg
1/8 tsp allspice
sprinkle of thyme
sour cream, chives, basil and bacon
Preheat oven to 375 degrees. Wash butternut squash, cut in half lengthwise and remove seeds and string (you can speed up the process at this point by placing squash cut side up in a microwave safe dish and cooking on high for 12 to 15 minutes).
For roasting, drizzle with olive oil and lightly season with Kosher salt and freshly cracked pepper. Roast uncovered for about 45 minutes. Cool slightly, remove skin and cube.
In a stockpot, melt butter and sauté leeks for a few minutes. Add remaining ingredients and puree with an immersion blender. Let simmer for about 20 minutes and serve with condiments.
To save time
1. Purchase bag of Butternut squash already cubed and ready to be roasted or microwaved. I like the Butternut Squash found at Trader Joe’s.
2. Roast Butternut squash in advance so it is ready to be pureed when you are ready.
This recipe is compliments of our Gluten-Free friend Sarah!