Butternut Squash Soup with Maple Croutons

This is another soup that I make almost weekly in the fall. It is a little sweet and fantastic topped with maple croutons.

Serves 4

• 1 tablespoons olive oil = 1 cuillère à soupe d'huile d'olive
• 2 leeks, cleaned, trimmed and chopped = 2 poireau, néttoyés et coupé en morceaux
• 1 butternut squash, peeled and cubed = une courge butternut, épluchée et coupée en cubes
• 2 carrots, peeled and sliced = 2 carottes, épluchées et coupées en rondelles
• Dash of cinnamon = une pincée de canelle en poudre
• Dash of freshly grated nutmeg = une pincée de noix de muscade râpée ou en poudre
• 3 to 4 cups vegetable broth = 700 à 950 ml de bouillon de légumes
• Salt & pepper = sel & poivre
• 4 slices of whole wheat bread = 4 tranches de pain complet
• Maple syrup = sirop d'érable

Heat oil in a large pot. Add leeks and sauté for about 6-7 minutes. Add butternut squash and carrots. Sprinkle with cinnamon and nutmeg and cook for a couple more minutes. Add broth and bring to a boil, lower heat and simmer, covered, for 30 minutes. Use immersion blender or transfer to a regular blender in several batches. Blend until smooth. Season with salt and pepper.

To make the croutons: simply brush maple syrup on the slices of bread, pop in the toaster or broil in the oven for 2 minutes. Cut up into pieces.

Top each soup bowl with croutons and serve immediately. Enjoy!