1 lb Acorn or butternut squash
-peeled, seeded and finely -chopped 3 Tart apples; peeled, cored
-and finely chopped 3 tb Unsalted butter
3 md Leeks; rinsed well & sliced
1 cl Garlic; minced
4 c Vegetable broth
1 1/2 c Frozen corn kernels
6 tb Heavy cream
1/4 ts Freshly grated nutmeg
4 Scallions; finely minced,
-for garnish Over medium heat, saute the squash and apples in the butter for 5 minutes, stirring occasionally. Add leeks and garlic and saute another 5 minutes. Add the broth and corn and simmer 10 minutes. Stir in the cream and nutmeg and heat just until warmed through. Sprinkle with the minced scallions. Nutritional info per serving: 300 cal; 7g pro, 39g carb, 15g fat (42%) Source: A Vegetarian Christmas by Nanette Blanchard Miami Herald 12/21/95