Butternut Squash Leek Soup

• 5 teaspoons olive oil, divided
• 1 1/2 cups chopped carrots
• 1 cup chopped leeks, white part only
• 1 cup chopped onions
• 1 pound butternut squash, cubed
• 10 cups water
• 1/2 loaf Italian bread, sliced
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 1 apple, peeled and cubed
• 3 teaspoons brown sugar

1. Heat 2 teaspoons oil in large stockpot over medium heat. Add carrots, leeks, and onions. Cook and stir until softened and no longer crispy, 5 to 10 minutes. Add squash; saute for 2 to 3 minutes. Add water and bring to a boil. Reduce heat to medium and cover.
2. Heat 2 teaspoons oil in a skillet over medium heat. Gently fry bread until browned, 3 to 5 minutes. Add bread to the stockpot; stir in allspice and ginger. Cook, covered, until squash has softened, about 30 minutes.
3. Meanwhile, heat remaining oil in a frying pan over medium heat. Add apple and brown sugar. Fry until apples are well browned and start to form a crispy crust, 10 to 15 minutes.
4. Puree the contents of the stockpot using an immersion blender until smooth and free of chunks. Garnish soup with the caramelized apples.

olive oil, carrots, leeks, onions, butternut squash, water, italian bread, ground allspice, ground ginger, apple, brown sugar

Taken from www.allrecipes.com/recipe/268197/butternut-squash-leek-soup/ (may not work)