DSC_9949

INGREDIENTS

2 Tbsp. unsalted butter
2 leeks,white parts only,cut in half lengthwise and thinly slices
1 onion, chopped
2 garlic cloves, minced
1 large potato, peeled and diced
5 cups diced, peeled, butternut squash
2 granny smith apples,peeled, cored and chopped
1/2 c. carrots,peeled and chopped
1/2 c. celery, peeled and chopped
4 cups chicken or vegetable broth
1 c. white wine
1/4 c. brandy
1/4 c. whipping cream
1/8 tsp. cinnamon
1/2 tsp. red pepper flakes
1/2 tsp. dried sage

DIRECTIONS

In large saucepan, melt butter over medium heat.
Add leeks, onion and garlic and sauté until onions soft.
Add potatoes, squash, carrots, celery, apples and spices and sauté for two minutes.
Add brandy, then stock and white wine and bring to a boil.
Reduce heat, cover and simmer 20 min utes until very soft.
Puree soup until smooth then return to saucepan
Stir in cream and salt and pepper. Do not boil!!
Serve with thin apple slices, chives, and a drizzle of cream

Serves 4-6