2 Tbsp unsalted butter
2 leeks, white and light-green parts only, chopped
Pinch of Sea Salt
1 Tbsp peeled and minced fresh ginger
3 cloves garlic, peeled
1 small handful celery leaves
3-4 fresh sage leaves
1 two-inch cinnamon stick
2 whole cloves
3 lbs. butternut squash, peeled, seeded and chopped
1/2 cup apple cider or apple juice
4 cups chicken or vegetable stock
1 Tbsp. unsalted butter (optional)
Ground cinnamon, for garnish

In a heavy 3-4 quart stockpot, heat 2 Tbsp. butter over medium-high heat. Add the leeks and a pinch of salt. With a wooden spoon, turn the leeks over in the butter a few times. REduce heat to low, add the ginger and garlic, cover, and cook gently for 15 mins.

Make a bouquet garni by tying together with twice or wrapping in cheesecloth the celery leaves, sage, cinnamon stick, and cloves.

Add the bouquet garni to the pot. Then add the squash, apple cider, and the broth. Raise the heat, and bring the soup to a boil. Reduce the heat to as low as possible, and simmer, covered, 30-40 minutes, until squash crushes easily when pressed against the side of the pot.

Remove the bouquet garni, and puree the soup. Season with salt and pepper. Swirl in the butter if using.

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