Butternut Squash and Apple Harvest Soup
Ingredients

  • 1 tablespoons olive oil
  • 2 large leeks (white and pale green parts only), chopped
  • 1 large onion, chopped
  • 1  small sweet potato, peeled and cubed
  • 2 cups cubed butternut squash
  • 1 cup diced carrots
  • 1 Granny Smith apple, peeled, cored, and sliced 1/4-inch thick
  • 1 quart chicken stock
  • π cup skim milk  
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • salt and pepper to taste (needs a good amount)
  • 2 tablespoons chopped chives 
DIRECTIONS
1.       Heat oil in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes. 
2.       Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in milk. Season with nutmeg, cinnamon, cumin, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives.