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.
Directions
Credits
Notes:
If the soup is too thin, simmer for an additional 30–45 minutes, mixing every 10 minutes.
Description:
Styling and Photography by Sara Goldstein
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Can i use a different type of apple?
Sure
Can I omit the cumin?
You can, but I'd suggest just using less if you're not a fan of cumin. I don’t love the smell, but it adds great flavor without tasting or smelling cumin-y at all.
What can I top with when serving?
I'd recommend roasted nuts, seeds, sourdough croutons, or fresh herbs, such as cilantro.