• 3 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• 1 small leek, use white and pale-green parts only, thinly sliced and rinsed well
• 1 Granny Smith (green) apple, cored, peeled, and cut into 1-inch chunks
• 1 teaspoon finely grated fresh ginger
• 2 pounds Butternut squash, peeled, seeded and cut into 1-inch cubes
• 1 pound red yam, peeled and cut into 1-inch cubes
• 6 cups chicken or vegetable stock
• 1 medium chipotle chili (canned in adobo sauce), can substitute with 1 tablespoon of smoke paprika for no heat version of this recipe
• Kosher salt and freshly ground pepper
• 1/4 cup crème fraîche
• 1/4 cup pine nuts, toasted
No nutrition information available
1. In a large pot, heat oil over medium heat. Saute garlic and leek until soft and translucent, about 4 minutes.
2. Add apple, ginger and cook for 3 minutes. Add butternut squash, yam and stock; simmer until squash and yam are tender, about 15 minutes. Add chipotle or paprika.
3. Working in batches, transfer mixture to a blender, and puree until smooth; transfer pureed soup to a large bowl or another pot.
4. For safety, remove cap from the blender lid and cover with a dish towel to prevent spattering.
5. Season with salt and pepper to taste. Dollop a teaspoon of crème fraîche and a teaspoon of toasted pine nuts right before serving.