1 tart green apple
1/4 cup light brown sugar
2 1/2 pounds delicata squash, halved lengthwise, seeds removed
2 1/2 tablespoons unsalted butter
2 large leeks, white and tender green parts, chopped
1/2 teaspoon dried thyme
2 1/2 cups vegetable broth
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
sour cream, for garnish
Make apple croutons: Peel and core apple; halve lengthwise. Using a mandolin or very sharp knife, cut into very thin slices. Line a baking sheet with parchment paper and spread apple slices on top in one layer. Sprinkle with brown sugar. Bake 20 minutes at 350 degrees F. until crisp. Transfer to cooling racks and let cool completely.
Make the soup: Place squash, cut side down, on a baking sheet; bake at 350 degrees F. until tender, about 40 minutes. Let cool slightly; gently scrape flesh away from skins. Set aside.
Melt butter in a saucepan over low heat. Add leeks and thyme and stir occasionally until soft and brown, 10 to 15 minutes. Stir in stock and squash and simmer over medium heat for 20 minutes. Puree the soup until smooth. Season with salt and pepper. To serve, ladle hot soup into individual bowls and then top with sour cream and apple croutons.
Serves 4.
From “The Jew and the Carrot” collection by Leah Koenig.