1 butternut squash [about 3 lbs.]
3 slender leeks or 1 and 1/2 larger leeks, white parts only, split length-wise, washed, and cut into 1-inch-long pieces
3 cups whole plain soy milk [unsweetened]
3 cups water
salt and freshly ground pepper
fresh grated nutmeg
optional garnishes:
-1 tart apple peeled, cored and tiny diced
-about 1/3 cup chopped toasted filberts or walnuts
-about 1/2 soy yogurt
1. Peel the squash. Remove seeds and strings, cut into 1-2 inch chunks. Toss into a large Dutch oven or soup pot. Add the leeks, milk water; salt generously and bring to boil.
lower the heat to a simmer and cook 25-35 minutes, or until the squash is soft enough to mash when pressed lightly with the back of a spoon.
2. Using a blender or food processor, puree the soup in batches until very smooth.
Thin to desired consistency with milk or water. Season 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. May be garnished with a dollop of soy yogurt.
