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A smooth and velvety Butternut Squash soup is made even richer by using Vadouvan N.28. With the addition of leeks, apples, and brown sugar this soup is transformed into a holiday worthy meal.
In a large heavy bottomed stockpot heat the olive oil.
Add the onions, celery, leeks, garlic, apple, and carrots. Cook over medium heat for about 15 minutes until tender, stirring every few minutes.
Add the Vadouvan spice, ginger, and brown sugar and cook for 5 more minutes.
Add the butternut squash and water. Season with salt and pepper, and bring to boil over high heat. Reduce the heat, and simmer for 1 hour, or until the squash is very soft.
Add the heavy cream, if using, bring to boil, and simmer for 10 more minutes.
Blend until smooth using a blender or an immersion blender. Season to taste before serving.
Recipe Note
Ideas for Serving:
Add the juice of one lemon to the soup just before serving. Drizzle a spoonful of yogurt on top of each soup before serving. Use this soup recipe as a sauce for your favorite pasta, adding a few toasted pumpkin seeds as garnish.
