Recipe - Butternut Velvet Soup With Leeks

1 lg Butternut squash (1 &
Three fourths pounds); peeled and
cut or sliced up
1 lg Tart apple ( 6 ounces);
peeled; cored and cut or sliced up
1 lg Leek (5 ounces); cleaned
and cut or sliced up (reserve green
for garnish)
4 cup Broth
Salt; freshly grated nutmeg
and pepper to taste

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

From: "Tina D. Bell" tdbell@altair.csustan.edu
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 One half cup of the broth. (If using
blender, be sure not to fill more than One half 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.