Butternut Squash Soup

2 Tablespoons Butter                 

2 large leeks, (chop white and green parts only)

1 large onion, chopped              

1 large potato, peeled and cubed

2 cups peeled & cubed butternut squash        1 cup diced carrot

1 Granny Smith apple, peeled, cored and sliced 1/4' thick    1 Quart chicken stock

1/4 teaspoon nutmeg        salt and pepper to taste     2 Tablespoons chopped chives

1/2 cup light cream

Melt butter in a large pot. Stirr in leeks and onions and cook over medium heat until onions are translucent., about 5 minutes. Add potato, squash, carrots, apple and chicken stock. Bring to a boil then reduce heat to low.

Simmer about 20 minutes until veggies are soft.  Carefully puree in batches. Return soup to pot and stir in light cream. Season with nutmeg, salt and pepper and simmer gently for 5 minutes.  Serve garnished with chopped chives.