Butternut Velvet Soup With Leeks Recipe

Ingredients

• 1 lrg butternut squash peeled and sliced (1 & 3/4 pounds)
• 1 lrg tart apples peeled
• cored and sliced ( 6 ounces)
• 1 lrg leek cleaned and sliced (5 ounces) Reserve leek green for garnish
• 4 c. chicken Broth or possibly veg. broth salt freshly grated nutmeg pepper to taste

Instructions

1. A smooth creamy soup
2. 8 servings
3. Combine squash, apple, white part of leek and broth in 3 qt saucepan.
4. Cover, bring to simmer and cook over medium heat 25 min.
5. Puree vegetable and apple slices with 1/2 c. of the broth.
6. (If using blender, be sure not to fill more than 1/2 full)
7. Return Puree to saucepan and blend into broth.
8. Add in seasoning.
9. Reheat.
10. Garnish with leek greens.