Butternut Squash and Green Apple Soup
Craving Something Healthy
cubed butternut squash
green apples (about 3 medium), cored and cubed
about 1 large, sliced
light wheat bread
low sodium chicken stock
or more to taste
kosher salt and 1/2 tsp fresh ground pepper
optional to garnish
cut into thin rounds
roasted pepitas (pumpkin seeds)
Heat 2 tablespoons of the oil in a stockpot over medium-high heat.
Saute squash, apples, onions, and bread with olive oil.
Add chicken stock, tarragon, salt, pepper, and bring to a boil.
Reduce the heat to low, cover and simmer until squash and apples are tender - about 50 minutes.
When the apples and squash are tender, puree soup using an immersion blender.
Add cream and sherry to soup and bring to a simmer.
Taste, and adjust seasonings as necessary.
If garnishing with fried leeks, saute the leek rounds in about 1 tablespoon olive oil, for about 5 minutes, or until they just start to turn golden.
Ladle soup into bowls, and if desired, garnish with fried leeks and pepitos