The perfect start for Thanksgiving dinner

Spicy Butternut Squash and Leek Soup – Serves 4 to 6

Ingredients

1 ½ cups water, divided
1 small leek* – white part only – chopped (about 1 cup)

1 large carrot, chopped (about 1 cup)

1 stalk celery, chopped (about 1/2 cup)

5 cups of butternut squash, peeled & cut

4 cups low-sodium vegetable broth
½ teaspoon fresh ground ginger

½ teaspoon chopped fresh thyme
¼ teaspoon cloves, mace or any other warming spice you like

Method

Bring 1/2 cup water to simmer in a large saucepot over medium-high heat. Add ginger, leek, carrot and celery. Cook until vegetables have begun to soften and leek turns translucent, 6 to 7 minutes. Add butternut squash. Stir to combine with vegetables. Stir in broth, remaining 1 cup water and pepper.

Bring to a boil, reduce heat and simmer until squash is fork-tender, about 35 minutes. Add thyme, ginger and spices and cook five more minutes. Let the soup cool slightly and carefully puree in batches in a traditional blender. Or, if you like chunky soup just mash the squash a bit and serve.

*Leeks tend to be very sandy. In order to be sure they are sand free cut lengthwise in quarters and rinse well before finely chopping.

Kristine Nicholson,

Healthy Eating Specialist