Autumn Squash Soup with Orange Zest and Nutmeg

Ingredients

  • 1 tablespoon unsalted butter
  • 2 leeks, white and tender green parts only, thinly sliced
  • Zest of 1/4 orange
  • 2 small butternut or acorn squashes, peeled, seeded, and cut into 1/2-inch dice
  • 1/4 teaspoon ground nutmeg
  • 4 cups chicken or vegetable stock (or broth)

Description

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