Simplest Butternut Squash Soup

I make a big pot of soup at least once a week for Chris to have for lunch. So, I'm always on the look-out for new recipes to try. I found this one in yesterday's newspaper. It is so simple that I was a little skeptical (how could it possibly be good???), but I decided to try it out and it is DELICIOUS! Oh, and it is vegetarian, too!!

I would say that whole milk is a necessity - don't try to get away with skim or 1% or else it just wouldn't be as tasty.

Ingredients

1 butternut squash (about 3 lbs)
2 larger leeks, white parts only, split lengthwise, rinsed, and cut into 1-inch pieces
3 cups whole milk
3 cups water
salt, pepper

Directions

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, and water; 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, food processor or immersion blender, puree the soup in batches until it is very smooth. It may be thick: Thin to your desired consistency with milk or water. Season to taste with salt, pepper, and nutmeg. Reheat if necessary. (This soup is at its best when truly hot.)

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