Melt butter in medium saucepan. Add leeks; saute 5 minutes. Add apples; cook until they just begin to soften about 5 minutes. Add butternut squash, potatoes, sherry and broth. Bring to boil, cover, reduce heat and simmer until potatoes and squash are tender - about 30 minutes.
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Add orange juice, honey, salt, nutmeg, curry and pepper. Cool slightly. Transfer to a blender or food processor and puree (in batches, if necessary). Return soup to saucepan and add half-and-half. Heat thoroughly over low heat. Do not boil. Place soup in serving bowls; top each with 1 tablespoon cheese and basil.
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