Creamy Squash, Apple and Corn Soup

Ingredients

 * 1 lbs acorn or butternut squash, peeled, seeded and finely chopped
 * 3 tart apples, peeled, cored and finely chopped
 * 3 tbsp unsalted butter
 * 3 medium leeks, rinsed well and sliced
 * 1 clove garlic, minced
 * 4 cup vegetable broth
 * 1½ cup frozen corn kernels
 * 6 tbsp heavy cream
 * ¼ tsp freshly grated nutmeg
 * 4 scallions, finely minced, for garnish

Directions

 * 1) Over medium heat, sauté the squash and apples in the butter for 5 minutes, stirring occasionally.
 * 2) Add leeks and garlic and saute another 5 minutes.
 * 3) Add the broth and corn and simmer 10 minutes.
 * 4) Stir in the cream and nutmeg and heat just until warmed through.
 * 5) Sprinkle with the minced scallions.

Nutritional information
Per serving:
 * 300 cal
 * 7g pro
 * 39g carb
 * 15g fat (42%)