Smoked Butternut Squash Soup

By Melinda Strauss
2 cups peeled & cubed butternut squash
1 medium onion, chopped
4 cloves garlic, minced
1 Gala apple, cored and chopped
4 cups vegetable stock
4 Tbsp extra virgin olive oil
2 bay leaves
2 sprigs fresh thyme
1 tsp curry powder
1 tsp turmeric
1 tsp ground nutmeg
½ tsp salt
¼ tsp pepper
1 smoked turkey leg
1 cup ketchup
¼ cup apple cider vinegar
¼ cup brown sugar
4 cloves garlic, minced
2 Tbsp paprika
1 Tbsp chili powder
1 Tbsp fish-free worcestershire sauce
Preheat oven to 400 degrees F.
Place the cubed butternut squash and onions on a baking sheet lined with parchment paper. Drizzle on two tablespoons of olive oil and sprinkle with salt and pepper.
Roast the squash mixture in the oven for 45 minutes, until caramelized.
In dutch oven (or large heavy pot), heat the remaining two tablespoons of olive oil over medium-high heat and add minced garlic. Cook garlic for one minute until fragrant. Add chopped apple and cook until soft, around 3-4 minutes.
Add roasted squash and onions to the pot with the bay leaves, fresh thyme, curry powder, turmeric and nutmeg and stir to combine.
Add vegetable stock and turkey leg and bring mixture to a boil.
Cover pan, reduce heat to low and simmer soup for 1 hour.
Remove turkey leg from soup and pull turkey off the bone.
Smash cooked squash with the back of a fork to thicken slightly. For thicker consistency,use a blender.
Place most of the shredded turkey back in the soup and stir. Set some turkey aside for garnish.
Pour soup into bowls and top with remaining shredded turkey and fresh thyme.

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