Recipe for Butternut Velvet Soup with Leeks

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Yield:

Ingredients:

Amount	Ingredient
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 cup	chicken Broth or veg. broth
	salt
	freshly grated nutmeg

Instructions:

Instructions: A smooth creamy soup

8 servings

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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