Butternut Squash Soup

Ingredients:

2 tablespoons olive oil

½  Leek thinly sliced

4 cups chicken broth

2 apples peeled, cored and sliced

1 butternut squash, peeled, cubed (about 3-4 cups)

2 carrots peeled and chopped

½ celeriac root or 2 stalks of celery chopped

1 bay leaf

Salt & Pepper to taste

Directions:

Heat olive oil on medium, add leeks and sauté for 5 minutes.  Add chicken broth and carrots and bring to a boil. Add carrots, apples, butternut, celeriac or celery, bay leaf and salt and pepper.  Boil on low heat for about 1 hour. Once all ingredients are soft remove the bay leaf and then immersion blend the soup. Add salt and pepper to taste.