Rated 4 plus
2 lb. butternut squash, peeled and cut into 3/4 inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided
1 T olive oil
1 T pure maple syrup
1 lb multicolored potatoes, peeled and cut into 3/4 inch chunks
1/2 cup fresh apple juice
1 T apple cider vinegar
Preheat oven to 350 degrees. Coat baking sheet with cooking spray.
Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes or until tender, stirring occasionally.
Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until barely tender. Drain, and set aside.
Puree roasted vegetables in blender until smooth. Add puree and apple juice to large soup pot with 4 cups water. Whisk in vinegar and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup dices apple, and leek greens, and simmer 5 minutes, or until hot.