Squash-Apple Soup with Leeks - perfect for fall

The nip in the air means it’s time to think warm, hearty soup. This Squash-Apple Soup makes the most of tasty Michigan apples and carotene-rich butternut squash. This recipe serves four (or two folks with refills if you make it your main meal).

Squash Apple Soup with Leeks

1 large butternut squash, peeled and diced*
6 small Honeycrisp apples (Granny Smiths also work well)
1 large leek, thoroughly washed and diced
1/2 stick butter
2 cloves garlic, minced
3 C vegetable or chicken stock (or you can substitute apple cider)
[1 C half-and-half cream ] (you can substitute 2 C of soy or rice milk for the cream and water)
[1 C water]
3/4 t rosemary
3/4 t thyme
sea salt
1 t minced ginger (optional)
1/2 C sour cream, yogurt or creme fraiche

*To make it easier to cut up the butternut squash, prick it with a fork and put it in the over at 450 for 20-25 minutes to soften.

Dice the butter into a heavy stock pot on medium to high heat, then add the diced squash, apples and leeks. When the butter melts, reduce the heat and cover. Sweat the mixture for 10 minutes. Then add the vegetable stock. Crumble the rosemary and thyme into the mixture and add sea salt to taste. Cook for 30 minutes or until squash is tender. You can use a stick blender or a regular blender to buzz up the mixture until it is smooth. Then add the half-and-half with water (or substitute the soy or rice milk). Pour into bowls and garnish with a tablespoon or two of sour cream, yogurt or creme fraiche.