Squash Soup

1-3 Tbsp. unsalted butter or olive oil
1 large butternut squash, diced
2 apples or pears, diced
1 potato, diced
1 carrot, diced
1 bunch leeks, sliced
1 vidalia (sweet) onion, chopped
Approximately 1 litre of vegetable, chicken or turkey broth
1-2 tsp cinnamon (to taste)
¼- ½ tsp. nutmeg (to taste)
Salt, freshly ground pepper
Maple syrup to taste

Melt the butter or oil in a large pot. Add the onion and leeks and cook for 2-3 minutes until beginning to soften. Add the rest of the vegetables, turn to coat in butter, cover pan and cook for 10 minutes stirring once or twice.

Stir in the cinnamon and nutmeg, and cook for another minute or two. Pour in just enough stock to cover the vegetables. Season generously and bring to a boil. Reduce heat to simmer for 15-25 minutes until the vegetables are all tender.

Leave the soup to cool a little, then puree in batches in a food processor or with a hand-held blender. Maple syrup is not necessary as the soup is sweet, however the maple sweetness is yummy.

From www.obasan.ca