Recipe: Roasted Garlic Butternut Squash Soup - Bruce Bradley

Ingredients

• 1 whole head of garlic roasted (see notes)
• 3-4 tablespoons olive oil
• 3 cups leeks thinly sliced (substitute onions if needed)
• 1 cup onion diced
• 4 cups butternut squash cooked (see notes, peeled and cubed (3/4-inch) (about 1 medium squash))
• 2 granny smith apples peeled, cored, and diced
• 4 cups vegetable or chicken broth
• 1 1/2 teaspoons ginger
• 2 tablespoons maple syrup
• season with salt and freshly pepper to taste about 1 teaspoon salt and 1 teaspoon pepper
• Sour cream
• Pepitas/Pumpkin seeds
• green onion tops or chives