Ingredients
1 medium butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups), divided1/2 cup orange juice1/3 cup packed brown sugar1 cinnamon stick (3 inches)1 cup sliced leeks (white portion only)1 medium tart apple, peeled and chopped1/2 cup chopped onion1/4 cup butter, cubed4 cups chicken broth1/3 cup heavy whipping creamSalt and pepper to taste1 tablespoon olive oil
Preparation
In a roasting pan, toss 3 cups of squash, orange juice and brown sugar; add cinnamon. Cover and bake at 450° for 30-40 minutes or until squash is tender. Discard cinnamon stick; drain squash, reserving cooking liquid. Set squash and liquid aside.
In a Dutch oven, saute the leeks, apple and onion in butter until tender. Add broth; bring to a boil. Stir in cooked squash; cook for 5 minutes. Add the cream, salt and pepper; heat through. Cool slightly.
In a blender, process soup in batches until smooth. Return all to the pan; heat through (do not boil).
Cut remaining squash into 1/4-in. cubes. In a large skillet, saute squash cubes in oil and reserved cooking liquid until squash is tender and liquid has evaporated. Ladle soup into bowls. Garnish with squash cubes.
