6 to 8 servings
1 2 Pound Butternut Squash (preferably organic)
3 Leeks ( use white and pale green section)
1 Medium yellow or white organic onion'
5 Large cloves garlic, peeled
1 Large tart apple like Granny Smith
4-6 Cups vegetable broth
2 Tablespoons Organic Cold Pressed olive oil (can use coconut)
1/2 Teaspoon Himalayan Sea or Celtic Salt
1 Teaspoon cumin ( I like to toast my seeds first then grind in coffee grinder)
1/2 Teaspoon Cardamon powder
1/2 Teaspoon Star Anise powder ( I used coffee grinder to grind individual Star Anise)
1/2 Teaspoon to 1 Tablespoon unfiltered Apple Cider Vinegar
(Garlic Croutons) - optional
2 Cups Rye or Sourdough Bread, cut into small cubes
2 Large Garlic cloves, sliced or use microplane to grate
1-2 Tablespoons Organic Cold Pressed olive oil (can use coconut)
Pinch of Pink Himalayan or Celtic Salt
1. Preheat oven to 400 degrees
2. Peel butternut squash and cut into cubes and place on large baking sheet or flat pan.
3. Peel onion and cut into similar size cubes and add to baking sheet.
4. Cut remaining leeks and apples (keeping size similar to rest so they cook the same time, and add to baking sheet.
5. Add peeled uncut garlic to baking sheet.
6. Now take your cumin, cardamon, star anise and salt and add to the 2 Tablespoons of olive oil, and mix well.
7. Take the oil and spice mixture and add to chopped vegetables on baking sheet, and toss to coat evenly.
8. Roast in oven until vegetables are tender but not overly soft, then remove from oven and let cool a bit.
9. Working in batches, you are going to add the vegetable stock to the roasted vegetables in a blender, and blend until smooth. Or you can combine everything in a large stock pot and use an immersion blender.
19. Add apple cider vinegar and adjust seasonings to taste.
1. Place olive oil in small saucepan and add sliced garlic cloves. Heat oil until warm and continue heating for about 5 minutes, just until oil has absorbed flavor of garlic. You do not want to use a high temperature or the garlic will burn. Remove garlic with slotted spoon.
2. Remove garlic and add bread cubes and toss to coat.
3. Place bread cubes on a small baking tray and place into a 350 degree oven for about 10 to 15 minutes to brown.
4. I turned my bread cubes half way through to get a golden color on all sides.
5. Remove and place on paper towel to absorb excess olive oil.
1. When serving, top with Garlic Croutons or some toasted (or raw) pumpkins seeds. Could also dice some scallions.
For those that are gluten free, you can substitute a gluten free bread. Just note that when it comes in contact with the soup, they tend to melt.
This is my version of Sarah Britton's recipe for Butternut Squash Soup.