Butternut Velvet Soup with Leeks

1 lg Butternut squash (1 & 3/4 pounds); peeled and sliced
1 lg Tart apple ( 6 ounces); peeled; cored and sliced
1 lg Leek (5 ounces); cleaned and sliced (reserve green for garnish)
4 c Broth
Salt; freshly grated nutmeg and pepper to taste

Combine squash, apple, white part of leek and broth in 3 quart saucepan. Cover, bring to simmer and cook over medium heat 25 minutes.

Puree vegetable and apple slices with 1/2 cup of the broth. (If using blender, be sure not to fill more than 1/2 full) Return Puree to saucepan and blend into broth. Add seasoning. Reheat. Garnish with leek greens.

Butternut Velvet Soup with Leeks printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.