Butternut Squash Soup

Cooking the leeks, squash, and apples until they caramelize gives the soup its depth of flavor.

2 tablespoons Unsalted butter

1 cup Leeks, white and pale green parts only, sliced thin

1 teaspoon Garlic, minced

3 cups Butternut squash, peeled, seeded, 1/4 inch (.6 cm) dice

1 cup 6 ounces, McIntosh or Gala apples, peeled, seeded, 1/4 inch (.6 cm) dice

1 teaspoon Curry powder

pinch Nutmeg

3 cups Chicken or vegetable stock

1/2 cup Heavy cream, hot

to taste Salt and white pepper

1 McIntosh or Gala apple, peeled and cored

1 tablespoon 1/2 ounce, Lime or lemon juice

2 tablespoons Chives, chopped

• Melt the butter over moderate heat until it turns nut brown; reduce heat to low.
• Add leeks; cook until slightly softened, about 5 minutes.
• Add garlic; cook 30 seconds.
• Turn up heat to high.
• Add squash and apples; cook, stirring, until the vegetables begin to caramelize.
• Stir in curry powder and nutmeg; cook 1 minute.
• Add stock and bring to a boil. Reduce heat; simmer 30 minutes or until squash is tender.
• Pure´e the soup through a food mill or blender (the soup should have a coarse texture).
• Bring the soup back to a simmer; add hot cream and correct seasoning (salt and white pepper).
• To serve, coarsely grate the apple into a small bowl. Toss with lime fuice. Ladle the soup into bowls; place a small mound of apples in the center of each serving.
• Sprinkle with chives