The Humble Gourmand

Ingredients:

• 1 large leek, sliced thinly, dark green parts discarded
• 1 large carrot, peeled and roughly chopped
• 1 large stalk celery, peeled and roughly chopped
• ½ large Granny Smith apple, peeled, cored, and diced
• 1 medium butternut squash, peeled and diced (don't use the seeded, round part -- just the neck)
• 1 cup chicken or vegetable stock
• 3 Tbsp. unsalted butter
• ½ cup heavy cream
• 1 Tbsp. fresh ginger, peeled and chopped
• ½ tsp. cinnamon
• ½ tsp. nutmeg
• 2 tsp. kosher salt, divided

Pour in just enough stock to barely cover the vegetables.

Instructions:

• Melt 2 Tbsp. butter in pot over medium heat. Add leeks and sweat for 2-3 minutes, then add 1 tsp. salt. Sweat for another 2 minutes until soft, breaking up the leeks with a wooden spoon as you stir.

• Add the remaining 1 Tbsp. of butter and the celery, carrot, squash, apple, and garlic. Stir to mix well and evenly distribute the butter.

• Pour in the stock, but just enough to barely cover the vegetables. Cover the pot and simmer for 3-4 minutes.

• Add the spices, ginger, and the remaining 1 tsp. salt. Stir, then turn down heat to medium-low. Let simmer slowly, uncovered, for about 20 minutes -- stirring occasionally -- until the vegetables look almost melted. (You want to extract as much moisture from them as possible.) Drain off most of the liquid, leaving just a bit behind.

• Pour in just enough heavy cream to almost cover the vegetables. Bring to a boil.

• Transfer soup to blender. Process on low speed for 30 seconds, then high speed for about 1 minute. (As is, the soup will be slightly thick, the consistency of baby food.) Taste and adjust seasoning. Pass through a fine-mesh sieve or chinois, pressing down with a spatula to extract all the liquid you can.

• Ladle carefully into bowls and garnish with a small dollop of sour cream and a sprinkle of chives.

If you're going for a more elegant presentation, put the sour cream in a small squeeze bottle and swirl a small amount atop each bowl. Use a knife to make straight lines like the spokes of a wheel -- the sour cream swirl will morph into an elegant spiderweb right before your very eyes.