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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