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Butternut velvet soup with leeks


Bon Appetit March 1980

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  • 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)
  • 2 cup each Chicken and Beef Broth
  • Salt; freshly grated nutmeg
  • and pepper to taste


Servings 8


Step 1

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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