Simple Butternut Squash Soup

By lovenaples

Ingredients

• Optional Garnish:
• 1 Butternut Squash (about 3 lbs)
• 3 slender or 1 1/2 larger leeks, white parts only, split lenghtwise, washed and cut into 1 inch pcs.
• 3 cups whole milk
• 3 cups water
• salt & pepper
• Fresh Nutmeg
• 1 tart apple, peeled and cut into tiny dice
• 1/2 About 1/2 cup creme fraiche or heavy cream

Preparation

Step 1

1. Peel squash, remove the seeds and string, then cut into 1 to 2 inch cubes. Toss into a large Dutch oven or soup pot. Add the leeks, milk, and water: salt generously and bring to boil.
Lower heat to a simmer and cook 25 to 35 minutes, or until squash is soft enough to mash.

2.sing a blender processor, immerisable blender, puree until very smooth.
Thin to desired consistency with milk or water.
Seaso with salt, pepper, nutmeg.

Garnish if desired