Contributed by Simply Heartsmart

Serves 6-8.

Ingredients

2 tsp vegetable oil
2 leeks, sliced or 1 cup chopped onion
1 apple, peeled, cored and diced
2lb acorn squash
1 potato, peeled and diced
4 cups vegetable or chicken broth
1 tsp chopped fresh thyme or ¼ tsp dried
1 tsp chopped fresh rosemary or ¼ tsp dried
salt and pepper to taste

Instructions

Heat oil in a large saucepan. Add leeks and cook until tender. Add apple, squash, potato, stock, herbs and seasoning. Bring to a boil. Reduce heat, cover and simmer for 30 minutes. Puree soup adding more stock if it is too thick. Sprinkle with grated cheese (optional).

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