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1
Melt the butter in a large pot over medium heat, and cook until it turns nut brown.
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2
Add the leeks and cook about 2 minutes.
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3
Add the garlic and saute briefly to release its fragrance.
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4
Add the squash and apples, raise the heat to high, and cook, stirring, until the vegetables begin to caramelize, about 5 minutes.
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5
Stir in the Toasted Spice Rub and cook briefly to toast it, about 1 minute.
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6
Add the stock or broth-water mixture, bring to a simmer, and partially cover.
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7
Gently simmer and cook until the squash and apples are tender, about 40 minutes.
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8
Transfer in batches to a blender or food processor and blend until smooth.
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9
Return to the pot, reheat to serving temperature, and season with salt.
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10
Divide the soup among warmed bowls and garnish each portion with some of the walnuts, if using.
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11
Serve immediately.
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12
Toasted Spice Rub:.
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13
In a small heavy pan over medium heat, combine the fennel seeds, coriander seeds, and peppercorns.
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14
When the fennel turns light brown, work quickly.
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15
Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan.
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16
Immediately turn the spice mixture out onto a plate to cool.
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17
Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground.
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18
If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes.
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19
Pour into a bowl and toss with the remaining ingredients.
