Pam's Winter Squash & Apple Soup - serves 8

This is a great simple recipe bursting with the flavors of fresh fall produce. It's perfect for the Thanksgiving day table. Recipes like this make it easy to enjoy a local Thanksgiving!

4 tbs unsalted butter
1 onion, peeled and coarsely chopped
2 leeks, well washed and coarsely chopped
2 medium carrots, scrubbed and coarsely chopped
1 tsp kosher or sea salt
1 lb peeled, seeded & cubed winter squash (about 4 cups of 1/2" cubes)
2 large tart apples, peeled, cores and coarsely chopped
1/4 tsp freshly grated nutmeg
2 tsps coarsely chopped fresh rosemary
1/2 tsp dried crumbled sage
3 cups chicken stock
1 cup apple cider
grated gruyere cheese or toasted pumpkin seeds(optional)

Melt the butter in a large soup pot. Add the onion, leeks, carrots. Sprinkle with the salt and saute over medium-high heat until the leeks are tender and fragrant. Add the squash, apples, seasonings, stock and cider. Bring to a simmer and cook gently, partially covered over low heat until the squash is very tender, about 30 minutes. Remove from the heat and allow to cool.

Puree the soup in a blender. Return to the soup pot and seaon to taste with additional salt and freshly ground black pepper as desired. Serve hot bowls of soup topped with a small mound of gruyer or toasted pumpkin seeds.