Butternut Squash Soup
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 McIntosh or Gala apples, peeled, seeded,
1/4 inch (.6 cm) dice
1 teaspoon Curry powder
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 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.