READY IN: 50mins

INGREDIENTS

  • 14 cupbutter
  • 2leeks, sliced
  • 1stalkcelery, chopped
  • 4garlic cloves, minced
  • 3cupsvegetable broth or 3 cupschicken broth
  • 1mediumbutternut squash, peeled, seeded, cut in cubes
  • 2mediumcarrots, sliced
  • 1Granny Smith apples, peeled, cored and sliced
  • 1sprigfresh sage
  • 12 teaspoonground ginger
  • 14 teaspooncayenne pepper
  • 1dashcinnamon
  • 1dashnutmeg
  • salt and pepper (to taste, skip the salt if using canned broth)
  • 34 cuphalf-and-half cream
  • NUTRITION INFO

    Serving Size: 1 (314) g

    Servings Per Recipe:6

    Calories: 236.5

    Calories from Fat 104 g 44 %

    Total Fat 11.6 g 17 %

    Saturated Fat 7.1 g 35 %

    Cholesterol 31.5 mg 10 %

    Sodium 113.2 mg 4 %

    Total Carbohydrate34 g 11 %

    Dietary Fiber 5.4 g 21 %

    Sugars 9.2 g 36 %

    Protein 3.8 g 7 %

    DIRECTIONS

  • Saute leeks and celery in butter 10 minutes in medium soup pot.
  • Add garlic and saute another minute.
  • Add broth, squash, carrots, apples and sage. Bring to boil, then reduce and simmer 20 minutes.
  • Remove sage, then puree mixture with a hand blender or by transferring in batches to a blender.
  • Add seasonings and cream and reheat.
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