Classic Butternut Squash Soup

1. 1

   In a large stockpot, heat olive oil over medium heat. Add leeks and a pinch of salt and sweat for 6-8 minutes, or until translucent. Add carrot or parsnip, sweet potato, and apple, and cook, stirring frequently for another 8-10 minutes, or until the apple has softened and the vegetables are starting to brown. Add thyme sprigs, ground ginger, and ground cinnamon (if using). Cook, stirring frequently, for another minute or so, or until fragrant.

2. 2

   Add squash, cinnamon stick (if using), bay leaf, and broth or water. Bring to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, or until the squash and sweet potato are completely tender.

3. 3

   Remove the thyme stems, bay leaf, and cinnamon stick (if using). Puree the soup using an immersion blender, or transfer to a bar blender and puree in batches. Stir in brandy or bourbon (if using).

4. 4

   Season with salt and pepper to taste, then ladle into bowls and serve immediately. Leftovers will keep in the fridge, tightly covered, for up to a week, and in the freezer for 3-4 months.

* Per serving · 4 servings · Values may vary.