If you are a fan of butternut squash, then this soup recipe is a must! The combination of apples and butternut squash marry together to create some incredible flavors. The addition of ginger and a few spices really kick it up a notch. This simple and tasty recipe is the perfect bowl of soup when you’re looking for comfort on these fall and winter days. Serving soup as a starter for Thanksgiving is always a nice touch. This recipe makes the perfect appetizer to your Thanksgiving or Friendsgiving dinner.

Ingredients: 

• 1 butternut squash, peeled and cubed

• 1 sweet red apple, peeled and cubed

• 1 leek (white part), sliced

• 2 tablespoons of olive oil

• 4 cups chicken broth

• 1 teaspoon ginger

• Salt 

• ¼ teaspoon ground nutmeg

• Dash of ground cloves

• Dash of ground cinnamon

Instructions:

1. In large pot, heat olive oil over low heat. Add leeks, sprinkle with a pinch of salt and saute for a few minutes until tender and fragrant. Add ginger and stir until combined.

2. Add squash to the pot, season with three pinches of salt, ¼ teaspoon of ground nutmeg and just a tiny dash of ground cloves and cinnamon. Stir to combine and saute for about 2 minutes.

3. Then, pour in chicken broth and raise heat to medium high. Slightly cover to bring to a boil. Once it gets to a boil, lower heat to low and let cook for 20 minutes, until tender stirring occasionally and replacing lid to cover.

4. Then, turn off heat and remove lid. Use an immersion blender to puree until consistency is smooth and creamy.

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