Spago Butternut Squash Soup (Copycat)

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ready In: 45 Minutes

Servings: 6

Thanks to Todd Wilbur from . I love this! I make this Kosher-Meat with a few simple substitutions.

Ingredients:

2 tablespoons butter (i use oil instead)

1/2 cup leek, chopped (1 leek)

1 1/2 lbs butternut squash, peeled and cubed

1 apple, peeled and chopped (gala)

3 cups chicken broth

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/4 teaspoon white pepper

1/8 teaspoon ground cardamom

1 1/4 cups heavy cream (i substitute parve whipping cream, found in the freezer section)

1 tablespoon light brown sugar

Directions:

1. Cook leek over butter.
2. Add everything except cream and sugar.
3. Cook 30min.
4. Blend in blender (may need to add 1/4c water).
5. Add cream and sugar.
6. Cook for 10min.
7. Enjoy!

By RecipeOfHealth.com