Login to Save Like

Ingredients

• 2 small butternut squashes, each about 1 1/4 lb., halved, seeded, peeled and cut into 1 1/2-inch chunks
• 1 lb. tart apples, peeled, cored and quartered
• 1 large or 2 slender leeks, cut into slices 1 inch thick
• 1 Tbs. Japanese curry
• Kosher salt and freshly ground pepper, to taste
• 3 Tbs. olive oil
• 4 cups reduced-sodium chicken broth
• 1 cup dry white wine
• Crème fraîche or plain yogurt for garnish
• Chopped tamari almonds for garnish

Description

Roasting Caramelizes The Natural Sugars And Intensifies The Flavors Of The Squashes, Apples And Leeks, Giving This Soup A Rich Character That Is Highlighted By Japanese Curry. A Blend Of Aromatic Spices Enlivened With Star Anise, Japanese Curry Contribut

Williams-Sonoma