Every fall I whip up a large batch of this, and freeze it to consume throughout the year (just kidding, we consume a batch so quickly there's nothing left to freeze!). It really is a warm, comforting meal, and I love adding some brie and dipping in a toasted bread.
Ingredients
1 Large butternut squash or 2 small
1 carrot
1 Medium onion
1 leek, white portion only
2 Tbsp. butter
8 Cups chicken stock
1 apple, peeled and chopped
1 bay leaf
¼ tsp nutmeg
Salt and pepper to taste
8 oz Brie Cheese
Snipped chives
Optional Additions: Coconut Milk, Cayenne, Cumin
Directions
Cut squash in half length wise and remove seeds. Place cut side up and bake at 350 until tender and browned on top, about 1 hour.
Chop carrot, onion and leek into 1” pieces and place in large pot. Gently sauté in butter. Scrape flesh from cooked squash and add to vegetables. Add stock and bring to boil.
Add apple, bay leaf, sugar and nutmeg to stock mixture. Simmer, uncovered, for 40 mins. Remove bay leaf and puree soup in batches. Season with salt and pepper to taste.
Optional: Add coconut milk, cayenne and cumin to taste. This makes a sweet and spicy soup. Skip this step to get a more classic flavor
Slice off outer skin of Brie and cut into 1” pieces. Place cheese in bottom of soup bowls and fill with hot soup. Garnish with chives.
