Autumn Squash Soup With Orange Zest and Nutmeg

From Real Simple.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 1  tablespoon unsalted butter
• 2  leeks, white and tender green parts only, thinly sliced
• 1⁄4 orange, zest of
• 2  small  butternut squash or 2  small acorn squash, peeled, seeded, and cut into 1/2-inch dice
• 1⁄4 teaspoon ground nutmeg
• 4  cups  chicken stock (or broth) or 4  cups  vegetable stock (or broth)

Directions

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