Autumn Squash Soup With Orange
Ingredients
- 1 tablespoon unsalted butter
- 2 leeks, white and tender green parts only, thinly sliced
- 1/2 teaspoon grated orange zest
- 2 small butternut or acorn squashes, peeled, seeded, and cut into 1/2-inch pieces
- 1/4 teaspoon ground nutmeg
- 4 cups vegetable stock or low-sodium chicken broth
- kosher salt and black pepper
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