I found this recipe in Parade Magazine in the Sunday paper a while back. Not everyone in our family loves butternut squash as much as I do, but even those who won't eat the squash will eat this soup!
I don't bother with the optional garnishes or nutmeg when spicing it and it still turns out great.
1 butternut squash (about 3 pounds)
3 slender or 1 1/2 large leeks, white parts only, split lengthwise, washed, and cut into 1 inch pieces.
3 cups whole milk
3 cups water
salt & pepper
freshly grated nutmeg
Peel the squash. Remove the seed and string, then cut into 1 -2 inch chunks. Put in soup pot or dutch oven with leeks, milk, and water. Salt generously and bring to a boil. Lower heat and simmer for 25-30 minutes, or until squash is soft enough to mash when pressed lightly with the back of a spoon.
Using an immersion blender, blender, or food processor, puree the soup in small batches until it is very smooth. Thin to desired consistency with milk or water. Season with salt & pepper to taste. You may also season with nutmeg.
Optional Garnish: 1 tart apple, peeled and finely diced, about 1/3 cup toasted hazelnuts or walnuts, about 1/2 cup creme fraiche or heavy cream.