Simplest Butternut Squash Soup

This recipe by Dorie Greenspan was originally found in the Sunday Parade insert published in the St. Paul Pioneer Press, on November 4, 2010. Dorie mentions the recipe was given to her by a friend in Paris, and it is adapted from “Around My French Table.”
Prep time: 20 minutes
Cook time: 30 minutes
Servings: 6
Ingredients:
1 Butternut squash (about 3 pounds)
3 slender or 1-1/2 larger Leeks, white parts only, split lengthwise, washed and cut into 1-inch-long pieces
3 cups whole Milk
3 cups Water
Salt and freshly ground Black pepper
Freshly grated Nutmeg
Optional garnish:
1 tart Apple, peeled, cored, and cut into tiny dice
About 1/3 cup chopped and toasted Hazelnuts or Walnuts
About 1/2 cup Crème Fraiche or Heavy Cream
Directions:
1. Peel the squash. Remove the seeds and string, then cut into 1-to 2-inch chunks. Toss into a large Dutch oven or soup pot.
2. Add the leeks, milk, and water; salt generously and bring to a boil.
3. Lower the heat to a simmer and cook for 25 to 30 minutes, or until squash is soft enough to mash when pressed lightly with the back of a spoon.
4. Using a blender or food processor, puree the soup in batches until it is very smooth. It may be thick: Thin to your desired consistency with milk or water.
5. Season to taste with salt, pepper and nutmeg. Reheat if necessary. (This soup is at its best when truly hot.)
6. To serve, ladle the soup into bowls, sprinkle the apples and nuts over it, and garnish with a little crème fraiche or cream.