Source: Adapted from Around My French Table by Dorie Greenspan
For the Soup ...
1 butternut squash (about 3 lbs.)
3 slender or 1 ½ larger leeks, white parts only, split lengthwise, washed and cut into 1-inch-long pieces
3 cups whole milk
3 cups water
Salt and freshly ground pepper
1 tsp Fresh grated nutmeg
3" length of fresh ginger, peeled & diced
Optional Garnish ...
1 tart apple, peeled, cored and cut into tiny dice
About 1/3rd cup chopped toasted hazelnuts or walnuts
About ½ cup crème fraiche or heavy cream (may substitute plain yogurt, too!)
Peel the squash. Remove the seeds and string, then cut into 1- to 2-inch chunks. Toss into a large Dutch oven or soup pot. Add the leeks, milk, water, ginger, and nutmeg; salt generously and bring to a boil. Lower heat to a simmer and cook for 25 to 35 minutes or until the squash is soft enough to mash when pressed lightly with the back of a spoon.
Using a blender or food processor, puree the soup in batches until it is very smooth. It may be thick; you may thin it out to your desired consistency with milk or water. Season to taste with salt & pepper. Reheat if necessary. (This soup is at its best when it is truly hot.)
To serve, ladle the soup into bowls, spoon over the apples and nuts and garnish with a little crème fraiche or yogurt.