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Ingredients:

Serves 8

2 Tbs. unsalted butter
1-1/2 cups sliced leek, white and pale-green parts only
1 Tbs. minced garlic
6 cups peeled and roughly-diced butternut squash
3 cups peeled and roughly-diced apples
2 tsp. toasted spice rub
6-1/2 cups chicken stock or 2 cans low-sodium chicken broth mixed with 3 cups water
Gray salt

Directions:

1. Melt the butter in a large pot over moderate heat and cook until it turns nut brown.
   
2. Add the leeks and sauté until slightly softened, about 5 minutes. Add the garlic and sauté briefly to release its fragrance.
   
3. Add the squash and apples, raise the heat to high and cook, stirring until the vegetables begin to caramelize (about 10 minutes). Stir in the spice rub and cook briefly to toast it.
   
4. Add the stock or the broth-water mixture, bring to a simmer, and cover partially.
   
5. Adjust the heat to maintain a gentle simmer and cook until the squash and apples are tender, about 40 minutes.
   
6. Transfer in batches to a blender or food processor and blend until smooth. Return to the pot. Reheat to serving temperature and season with salt.
   
7. Divide the soup among warmed bowls and serve immediately. Garnish with candied walnuts.

Chef's note: For quick and easy candied walnuts, toss blanched walnuts in powdered sugar and bake in oven at 425 degrees F for 8-10 minutes.