Autumn Squash Soup with Orange Zest and Nutmeg

Ingredients

• 2 small acorn squashes peeled seeded cut into 1/2-inch dice
• 0.3 teaspoon ground nutmeg 
• 2  leeks white green thinly sliced
• 1 of orange zest 
• 1 tablespoon butter unsalted
• 4 cups vegetable stock (or broth)

Equipment

• food processor
• blender

Directions

1. Melt butter over low heat. Stir in leeks and cook until softened.
2. Add zest, squash, and nutmeg; stir for 2 minutes.
3. Add stock; bring to a boil. Simmer over medium heat, covered, until squash is tender, about 15 to 20 minutes. Puree in a food processor or blender (do in two batches). Season with salt and freshly ground pepper.