Butternut Velvet Soup with Leeks

1 large butternut squash (1 3/4 pounds), peeled and sliced
1 large tart apple (6 ounces), peeled, cored and sliced
1 large leek (5 ounces), cleaned and sliced (reserve green for garnish)
4 cups 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.

Servings: 8
Source: Tina Bell