Butternut Squash & Ginger Soup

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!)

1. 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.

2. 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.)

3. To serve, ladle the soup into bowls, spoon over the apples and nuts and garnish with a little crème fraiche or yogurt.