Butternut Velvet Soup with Leeks
| Yield: | 8 Servings |
| Categories: | Soups |
| 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) |
| 4 | c | Broth |
| Salt; freshly grated nutmeg and pepper to taste |
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