Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hr 10 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
Heat 2 teaspoons oil in large stockpot over medium heat. Add carrots, leeks, and onions. Cook and stir until softened and no longer crispy, 5 to 10 minutes. Add squash; saute for 2 to 3 minutes. Add water and bring to a boil. Reduce heat to medium and cover.
Heat 2 teaspoons oil in a skillet over medium heat. Gently fry bread until browned, 3 to 5 minutes. Add bread to the stockpot; stir in allspice and ginger. Cook, covered, until squash has softened, about 30 minutes.
Meanwhile, heat remaining oil in a frying pan over medium heat. Add apple and brown sugar. Fry until apples are well browned and start to form a crispy crust, 10 to 15 minutes.
Puree the contents of the stockpot using an immersion blender until smooth and free of chunks. Garnish soup with the caramelized apples.
Cook's Note:
Day-old bread is fine. You can also use French bread.
Nutrition Facts (per serving)
| 416 | Calories |
| 9g | Fat |
| 76g | Carbs |
| 10g | Protein |
