Butternut Squash, Leek and Apple Soup Recipe

Ingredients

• Butternut Squash, Leek and Apple Soup with Garlicky Rye Bread Croutons
• Makes at least 2 quarts / 2 liters, Serves 4-6
• Ingredients:
• 2 Tbsp. melted coconut oil (or ghee)
• 3 leeks
• 1 medium onion
• 5 cloves garlic
• 1 large butternut squash (mine was about 2 lbs. / 1 kg)
• 1 large, tart apple
• 4 – 6 cups / 1-1½ liters vegetable broth, as needed
• 1 tsp. fine grain sea salt
• 1 tsp. ground cumin
• ½ tsp. ground cardamom
• ½ tsp. ground star anise
• apple cider vinegar to taste (start with ½ tsp. up to 1 Tbsp.)
• 1 batch Garlicky Rye Bread Crouton (recipe to follow)
• 1 Tbsp. coconut oil or ghee (ghee is definitely the tastiest)
• 2 fat cloves garlic, finely minced or grated on a microplane
View Full Recipe at My New Roots