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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.

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