Description
One of the entries for the Souper Bowl Challenge!
Ingredients
| 5 | Pound | butternut squash |
| 2 | large onions | |
| 3 | leeks | |
| 6 | Cup | pumpkin pureé |
| 2 | jalapeños | |
| 5 | macintosh apples | |
| 6 | carrots | |
| 6 | Clove | garlic |
| 6 | Cup | veggie stock |
| 3 | Teaspoon | salt |
Instructions
Sauté Onions and leeks till slightly browned in Safflower Oil,
Add Garlic, Carrots, Squash, Apple and Veggie Stock
Add Spices and Jalapeños
Bring to Boil and reduce to simmer for 1 hour.
Puree with hand blender to desired thickness
Add Pumpkin Puree
Simmer for 30 minutes to blend flavors!
Top with a touch of fresh nutmeg for added flavor!
Sit back and enjoy with your favorite fresh baked bread!
Notes
Brad used squash from Maple Winds Farm, apples from Shelburne Orchards, carrots from Jericho Settlers Farm and garlic from Cave Moose Farms! Sweet!