Butternut Squash, leek and apple soup recipe - WFSB 3 Connecticut

Butternut Squash, leek and apple soup recipe

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Butternut Squash, leek and apple soup (WFSB) Butternut Squash, leek and apple soup (WFSB)
ROCKY HILL, CT (WFSB) -

Featuring delicious soups, Angela from Baldanza Cafe in New Canaan joined Eyewitness News on Sunday morning, with a soup recipe to warm your soul.

Ingredients

3 quarts of Baldanza vegetable stock

5 tablespoons of olive oil

5 lbs of Organic butternut squash (apx 2) peeled and cut into 1" cubes

4 Organic leeks, trimmed, washed well and cut thin

2 Organic onions cut thin

2 tart apples, peeled, cored, and chopped

2/3 cup of fresh squeezed OJ

1/2 cup of chopped Italian parsley

3 tea spoons of sea salt

3 tea spoons of pepper

4 tablespoons of fresh sage

Directions:

Heat oil in a large large stock pot over medium heat. When the butter is melted add the butternut squash, leeks, onions, and apple and saute. Cover 3/4 to sweat the veggies for 7 minutes. Add stock and bring to a boil. Add the salt and pepper. Add the orange juice and cook over medium heat and simmer for 30 minutes.

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