Creamy, cozy and Autumn this soup blends roasted squash and leeks into a silky base, finished with a bright maple‑cranberry spoonful. It’s nourishing and elegant, perfect for chilly evenings.

Servings: 4 Prep Time: 20 minutes Cook Time: 30 minutes
Ingredients
- 2 cups roasted butternut squash
- 1 leek, sliced
- 2 cups vegetable or chicken broth
- 1 tbsp olive oil
- ½ cup fresh cranberries
- 1 tbsp maple syrup
- Salt & pepper
Instructions
- Sauté leeks in olive oil until soft.
- Add roasted squash and broth; simmer 10 minutes.
- Blend until smooth.
- Simmer cranberries with maple syrup until softened.
- Serve soup topped with cranberry mixture.
Storage
Keeps 3 days refrigerated.
Substitutions
- Squash → Pumpkin
- Maple → Honey
- Leek → Onion

Enjoy!
I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?