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Butternut Velvet Soup with Leeks

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CATEGORY CUISINE TAG YIELD
Grains Vegetarian Soup 8 Servings

INGREDIENTS

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

INSTRUCTIONS

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 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.

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