CREAMY SQUASH, APPLE, AND CORN BISQUE

1 pound acorn or butternut squash, peeled, seeded, and finely chopped
3 tart apples, peeled, cored, and finely chopped
3 tablespoons unsalted butter
3 medium leeks, rinsed well and sliced
1 clove garlic, minced
4 cups vegetable broth
1 1/2 cups frozen corn kernels
6 tablespoons heavy (whipping) cream
1/4 teaspoon freshly grated nutmeg
4 scallions, finely minced (for garnish)

Over medium heat, saute the squash and apples in the butter for 5 minutes, stirring occasionally.

Add leeks and garlic and saute another 5 minutes.

Add the broth and corn and simmer 10 minutes.

Stir in the cream and nutmeg and heat just until warmed through.

Sprinkle with the minced scallions and serve.

Servings: 8
Source: A Vegetarian Christmas by Nanette Blanchard