Title: Butternut Velvet Soup with Leeks
Categories: Soup
Yield: 8 Servings

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

Date: Fri, 19 Apr 1996 16:43:25 -0700 (PDT)

From: "Tina D. Bell"
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.

FATFREE DIGEST V96 #109

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.