Simple prep, complex flavor: rich butternut squash paired with spicy, smoky chipotle peppers, balanced by the sweetness of fuji apples...set against a backdrop of carmelized onion and leeks.
Easy winter comfort food!
Prep time: 20m | Cook time: 35m | Total time: 55m | Serves 6
Ingredients:
1 T. olive oil
1 medium red onion, diced
2 leeks, washed and sliced (white portions only)*
~2 lbs. butternut squash, peeled, seeded and chopped
2 medium Fuji apples, peeled, cored and chopped
1-2 chipotle peppers in adobo sauce (or use dried chipotles, soaked in warm water) - use more or less depending on spice preference
Salt
In a medium stock/soup pot, heat oil over medium heat. Add red onion, and cook until translucent. Reduce heat, and cook 10-15 minutes, stirring occassionally until onion begins to brown and carmelize. Add leeks and cook 3-4 more minutes, until leeks are soft.
Add butternut squash and apples. Add enough water to come just below the top of the squash/apples in the pot (use less water for a thicker soup, more for a thinner version). Raise heat to high, bring to a boil, then reduce to a simmer and cover. Cook 20-25 minutes, until squash can be easily pierced with a fork.
Add chipotle pepper, then use an immersion blender (or carefully transfer in batches to a conventional stand blender) to puree soup until smooth and velvety. Add salt to taste. Keep warm until serving over low flame.
For an easy way to clean leeks, click here.
