Butternut velvet soup with leeks

By Dglmedia

Bon Appetit March 1980

Ingredients

• 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

Preparation

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.