Vadouvan N28 Butternut Soup

Ingredients

• 1/2 cup olive oil
• 3 cups thinly sliced onion
• 2 cups thinly sliced celery
• 2 cups thinly sliced leeks, thoroughly washed
• 3 tablespoons chopped garlic
• 1/2 cup peeled and thinly sliced carrots
• 1 Granny smith apple, peeled, cored, and thinly sliced
• 2 tablespoons Vadouvan N.28 spice blend
• 1 tablespoon freshly grated ginger
• 2 tablespoons light brown sugar
• 5 pounds butternut squash, peeled, seeded, and cut into ½-inch dice
• 2 1/2 quarts water or low sodium chicken stock
• 1/2 cup heavy cream (optional)
• Salt and pepper

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