Creamy Squash, Apple, and Corn Bisque

• 1 pound butternut squash peeled, seeded and finely chopped
• 3 each apples, granny smith peeled, cored, finely chopped
• 3 tablespoons butter, unsalted
• 3 medium leeks rinsed well and sliced
• 1 clove garlic minced
• 4 cups vegetable stock
• 1 1/2 cups corn frozen
• 6 tablespoons heavy whipping cream
• 1/4 teaspoon nutmeg freshly grated
• 1 x pepitas (pumpkin seeds) to serve, optional

1. Over medium heat, saute 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 toasted pumpkin seeds if desired.

butternut, apples, butter, leeks, garlic, vegetable stock, corn frozen, heavy whipping cream, nutmeg, pepitas

Taken from recipeland.com/recipe/v/creamy-squash-apple-corn-bisque-32964 (may not work)