Roasted Butternut Squash Soup

1 butternut squash, about 3 pounds

1 leek, white part only, rinsed and diced

1 small onion, diced

1 tablespoon butter

1 tablespoon brown sugar

1 small red potato, diced

4 cups low-sodium chicken broth

¼ teaspoon nutmeg

1 teaspoon ground ginger, or to taste

Salt and pepper to taste

1 Granny Smith or Gala apple, peeled

Heat oven to 400 degrees. Spray a baking sheet with nonstick cooking spray.

Cut squash in half, scoop out and discard seeds and stringy pulp. Place cut side down on baking sheet and roast 40-50 minutes until you can easily pierce skin. Allow to cool enough that you can hold it.

In the meantime, melt butter in a 3-quart sauce pan over medium heat. Add leek, onion and brown sugar and saute until leeks start to get soft and caramelize.

With a spoon, scoop cooked squash from the shell into the soup pot (discard the shells). Add potato, chicken broth, nutmeg, ginger and salt and pepper. Bring to a boil, then simmer 30 minutes until potato is tender. Taste and adjust seasonings.

With a stick blender, purée the soup to desired consistency. Or, working in batches, transfer soup to a blender or food processor and purée until smooth.

Ladle soup into bowls and grate a bit of apple over the top.

Serves six to eight.

Jerome Gabriel