Butternut Squash Leek Soup Recipe

Heat 2 teaspoons oil in large stockpot over medium heat. Add carrots leeks and onions. Cook and stir until softened and no longer crispy 5 to 10 minutes. Add squash; saute for 2 to 3 minutes. Add water and bring to a boil. Reduce heat to medium and cover.

Heat 2 teaspoons oil in a skillet over medium heat. Gently fry bread until browned 3 to 5 minutes. Add bread to the stockpot; stir in allspice and ginger. Cook covered until squash has softened about 30 minutes.

Meanwhile heat remaining oil in a frying pan over medium heat. Add apple and brown sugar. Fry until apples are well browned and start to form a crispy crust 10 to 15 minutes.

Puree the contents of the stockpot using an immersion blender until smooth and free of chunks. Garnish soup with the caramelized apples.