Butternut Velvet Soup with Leeks Recipe
1-3/4 lb. butternut squash, peeled and sliced
1 large tart apple, 6 oz., peeled cored and sliced
1 large leeks, sliced
2 c. chicken broth
2 c. beef broth
½ t. salt
Freshly grated nutmeg
Freshly grated pepper
- Combine squash, apple, white part of leek and broths in 3 qt.saucepan. Cover, bring to simmer and cook over medium heat 25 minutes.
- Transfer vegetable and apple slices to work bowl with ½ c. of broth. Puree 1 to 2 minutes until smooth, stopping machine once to scrape down sides of bowl. Return puree to saucepan and blend into broth. Add seasoning. Reheat, Garnish with leek greens.
*Soup Recipe Contest 2015 Entry