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Parve
Easy
8-9 Servings
Allergens 
No Allergens specified
2 Hours, 30 Minutes
Diets
This soup’s velvety texture and delicious, sweet undertones make it the perfect winter companion. When I’m unwinding with dinner after a long day, this is one of my favorite comforting go-tos.
1 tablespoon Tuscanini Olive Oil
3 leeks (white parts only), chopped
1 large Japanese sweet or regular potato, cubed
1 Pink Lady apple, cubed
2 pounds (910 grams) fresh butternut squash cubes (about 5–6 cups)
6 cups water
1/2 teaspoon Pereg Cumin, or to taste
2–3 teaspoons Tuscanini Sea Salt
1/2 teaspoon pepper (optional)
Heat oil in a medium-sized pot. Add leeks; sauté over low heat until soft.
Add the sweet potato or potato, apple, and butternut squash cubes. Add water and spices. Bring soup to a rapid boil, then reduce heat to low and simmer for two hours.
Using an immersion blender, blend soup until smooth.
Styling and Photography by Sara Goldstein
How Would You
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What can I top with when serving?
I’d recommend roasted nuts, seeds, sourdough croutons, or fresh herbs, such as cilantro.