Butternut Squash Soup with Benedictine Brandy

Butternut Squash Soup with Benedictine Brandy Ingredients (Serves 4-6) 2 tablespoons unsalted butter 1 large leek, white and light green part only, chopped (about 1 cup) 1 x 3-to-4-pound butternut squash, peeled and cubed 1/4 teaspoon freshly ground nutmeg 1/2 teaspoon freshly ground black pepper Salt to taste (1/2 tsp) 3 tablespoons Benedictine Brandy (or Sherry)…