Ingredients
- 3 medium leeks, white part only, coarsely chopped
- 2 large celery stocks, coarsely chopped
- 1 cup tart apple, peeled, cored, diced into ½” cubes
- ½ tsp. salt
- 2 Tbsp. olive oil
- 1 tsp. Madras curry powder
- ¼ tsp. cinnamon
- 1 small bay leaf
- 4 cups butternut squash, peeled and chopped into 1” cubes
- 1 large russet potato, peeled and chopped into 1” cubes
- 1½ quarts low sodium vegetable broth
- 2 Tbsp. maple syrup
- 2 Tbsp. fresh-squeezed orange juice
- ½ cup heavy cream or evaporated skim milk
- pepper to taste
- Optional Garnishes*:
- chives
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Instructions
- In a heavy-bottomed 6-quart pot, over medium heat, sauté the leeks, celery, apple, and salt in olive oil until softened (8 minutes).
- Add the curry powder, cinnamon, and bay leaf stirring until the spices become fragrant (1 minute).
- Add the squash, potato, and broth. Stir and bring to a boil, then reduce the heat to medium-low and simmer, covered, until the potato crumbles when pressed with a fork (25-30 minutes).
- Remove from heat and discard bay leaf. Using an immersion blender or a regular blender (working in small batches), puree the soup until completely smooth.
- Strain the soup through a fine mesh strainer, taking care not to push the fibrous solids through the mesh. Return the soup to the stove and bring to a light simmer, reducing until the soup lightly coats the back of a spoon.
- Remove from heat and stir in the maple syrup, orange juice, heavy cream or evaporated skim milk, and a dash of pepper. Garnish with chopped chives, if desired.
*Optional garnishes have not been included in the rating of this recipe.