Squash, Leek & Apple Soup

Name: Squash, Leek & Apple Soup
Ingredients: 1 large or two small winter squashes (butternut, acorn, Kabocha, Hubbard); Butter or oil; 1 large or two small leeks, white and light green only, finely chopped; 2 carrots, scrubbed or peeled and chopped; 2 russet potatoes (peeled) or 2-3 cups small potatoes (like Red Norland or Tiny Taters); 2 cloves garlic, minced; 1 tbsp fresh thyme leaves; 1 tbsp fresh sage, minced; Salt & white pepper to taste; 1 quart (4 cups) good quality stock; 2-3 apples or pears, cored and diced

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Ingredients

1 large or two small winter squashes (butternut, acorn, Kabocha, Hubbard)
Butter or oil
1 large or two small leeks, white and light green only, finely chopped
2 carrots, scrubbed or peeled and chopped
2 russet potatoes (peeled) or 2-3 cups small potatoes (like Red Norland or Tiny Taters)
2 cloves garlic, minced
1 tbsp fresh thyme leaves
1 tbsp fresh sage, minced
Salt & white pepper to taste
1 quart (4 cups) good quality stock
2-3 apples or pears, cored and diced