by Geila Bernstein

Quick tip: When preparing a big meal, pace yourself. Prepare this soup ahead of time and just heat it the day of. You can also cube the butternut squash and slice and dice the leeks, celery and carrots a day in advance, and store them in your fridge overnight. This way the day of your dinner you are free to do more important things like putting your feet up and having a glass of wine.

Tools Needed: A hand blender or mini-Cuisinart

Ingredients:

5 tablespoons margarine
2 ½ lbs butternut squash cubed (about 6 cups)
2 cups chopped leeks, white only
½ cup diced carrots
½ cup diced celery
2 Granny Smith apples, peeled, cored and diced
3 sprigs fresh thyme or 1 ½ teaspoons dried
5 cups chicken or vegetable stock
1 ½ cups apple cider
1 teaspoon salt

Directions:

1. Melt the margarine in a heavy bottomed soup pot over medium-high heat. Add the squash, leeks, carrot, celery and salt. Cook for 15-20 minutes. The vegetables should be softened but not browned.
2. Add thyme, apple, chicken or vegetable stock, and 1 cup of the apple cider and bring to a boil.
3. Reduce heat to low, cover and simmer for 35-45 minutes until apples and squash are tender.
4. Remove soup pot from heat and puree the soup using a hand blender .
5. Check for seasoning and thickness, and add the other ½ cup of cider or water if you need to thin it.

serves 10