Contributed by Simply Heartsmart Cooking

This is my seven-year-old son's favorite soup. I put a ketchup or salsa happy face on it and omit the cheese. I like it with a teaspoon of medium salsa drizzled over it. (Jennifer Peachey)

Ingredients

2 tsp. vegetable oil
2 leeks, trimmed and sliced
1 apple, peeled, cored + diced
2 lbs. winter squash, peeled + diced*
1 potato, peeled and diced
4 cups chicken or vegetable broth
1 tsp. chopped fresh thyme
1 tsp. chopped fresh rosemary
Salt + pepper to taste
Grated cheese to garnish (opt)

* Any winter squash will work well but they suggest butternut.

Instructions

1. Heat oil in large pot. Add leeks and cook gently until tender.
2. Add apple, squash, potato, stock and herbs. Bring to a boil. Reduce heat, cover and simmer for 30 minutes or until squash is tender.
3. Puree soup. If it is too thick, add water or stock. Add salt + pepper to taste. Serve with fresh bread and a side salad.

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