Easy Butternut Squash Apple Soup

Directions

1. 1
   In a large saucepan heat the oil and butter over medium high heat then add the leeks and saute for about 5-7 minutes until soft (not brown)
2. 2
   Add the chili powder, squash, apples, cider, broth, salt and pepper and then bring to boil
3. 3
   Cover and cook on low heat for about 30 until apples and squash are very soft
4. 4
   Puree with an immersion blender then add in 1/4 cup maple syrup - if soup is too thick add a bit more broth or cider
5. 5
   Garnish as desired