Here’s a recipe for a lovely soup I made over the weekend. It is especially nice to curl up with this cup of warm soup when it is cold and dreary out, much like it has been here these past few days.

2 tablespoons unsalted butter
1 tablespoon olive oil
2 leeks, white and light green parts, cleaned and sliced
1 tablespoon fresh ginger, peeled and grated
2 cloves of garlic, minced
1 teaspoon ground cinnamon
4 cups butternut squash, peeled and cut into one inch pieces
2 green apples, cored and cut into one inch pieces
1 pear, cored and cut into one inch pieces
4 cups stock, vegetable or chicken
1 tablespoon, white wine or apple cider vinegar
salt and pepper, to taste

In a large pot, melt the butter, and sweat the leeks until half their volume, about 5 minutes. Add the garlic and ginger, and continue to sauté for 1 minute. Season with salt and pepper, add the cinnamon and toast for 2 minutes. Add the squash, apples and pear, stirring well to ensure they are evenly coated by the spices.

Pour in the broth, bring to a boil, and taste for seasoning. Partially cover the pot and continue to simmer the soup until apples and squash are well-softened, about 25 minutes. Remove the soup from the heat. Puree in batches in a blender until smooth. Add vinegar, taste again for seasoning, and return the soup to the pot to heat through.