Prep Time: 15 minutes Cooking Time: 25 minutes Yield: 6 to 8 servings Ingredients 3 TB. butter 2 large leeks, white parts only, sliced 1 yellow onion, peeled and diced 1 butternut squash, peeled, seeded and cubed 1 medium sweet potato, peeled and cubed 4 medium carrots, peeled and diced 3 stalks celery ribs 1 apple, peeled, cored, and cubed 4 cups vegetable or chicken stock 1/2 to 1 tsp. salt (to taste) 1/2 tsp. ground nutmeg 1/4 tsp. black pepper 1/2 to 1 cup heavy cream (as desired) Instructions
- Melt the butter in a large pot over medium-high heat. Add in leeks and onion and saute for 5 minutes.
- Add in butternut squash, sweet potato, carrots, celery, apple, and vegetable (or chicken) stock. Season with salt, nutmeg, and black pepper. Bring to a boil.
- Reduce heat to medium-low and simmer for 15 to 20 minutes, until all vegetables are tender. Puree using an immersion or stick blender, or transfer in batches to a food processor or blender. Blend until smooth. Stir in heavy cream and serve hot. Δ Δ
