Autumn Squash Soup With Orange Zest And Nutmeg

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon unsalted butter
• 2 leeks, and tender green parts only, thinly sliced
• 1/4 orange, zest of
• 2 small butternut squash or 2 small acorn squash, peeled, seeded, and cut into 1/2-inch dice
• 1/4 teaspoon ground nutmeg
• 4 cups chicken stock (or broth) or 4 cups vegetable stock (or broth)

Recipe

• 1 melt butter over low heat. stir in leeks and cook until softened.
• 2 add zest, squash, and nutmeg; stir for 2 minutes. add stock; bring to a boil. simmer over medium heat, covered, until squash is tender, about 15 to 20 minutes.
• 3 puree in a food processor or blender (do in two batches). season with salt and freshly ground pepper.