Curried Pumpkin Soup

This is a new favorite of ours - modified from Epicurious.com

Ingredients:
2 Tbsp unsalted butter
2 onions, sliced
2 leeks, trimmed, cleaned, and thinly sliced
3-4 carrots, peeled and sliced
4-6 apples, peeled, cored, and sliced
1 Tbsp mild curry powder
1/4 cinnamon stick, 2 cloves, and 3 allspice berries, tied in cheesecloth to make a sachet
1 medium-large sized butternut squash, peeled, seeded, and sliced in cubes
1 sweet potato, peeled and sliced in cubes
6 cups chicken broth
1/2 can coconut milk (use to your preference of taste)
Chives for garnish

Preparation:
Melt the butter in a saucepan over medium heat
Add the onions, leeks, carrots, and apples and sauté over medium-low heat until the onions are translucent, about 15 minutes
Add the curry, spice sachet, and the remaining veggies. Pour in the broth and bring to a gentle simmer, for about 45 minutes, until the veggies are very soft.
Remove spice sachet and puree the vegetable mixture in food mill, blender, or use immersion blender (best thing ever!! :))
Add coconut milk (original recipe calls for heavy cream, but the coconut milk brings out a great flavor, in our opinion)
Serve with chives garnished on top if preferred.