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