Butternut Squash Soup

Organic Butternut Squash - Apple Soup!

I threw the recipe together and it's simple simple:

1 butternut squash
1 large leek, diced
2 Granny Smith apples, peeled and chunked
salt, pepper to taste
pinch cinnamon
pinch nutmeg

Cut the squash in half and steam until pulp is soft.
Scoop out pulp.
In large pot, fry leeks with a few tablespoons of olive oil and salt.
Add apples and continue frying for a few minutes.
Add squash pulp and 2-3 cupfuls of water until desired consistency is reached.
Add salt, pepper to taste, and other spices.
Bring to a boil, then lower and simmer for 1/2 hour or so.

You can leave this soup chunky, or puree it if you have a blender. I don't, but I did use a potato masher to break up the apple chunks a bit.