CREAM OF SQUASH AND LEEK SOUP

By Chef_JR4

Ingredients

• 2 small leeks
• 1/3 cup butter or margarine
• 2 medium butternut squash (about 4 lbs) peeled, seeded and cubed
• 6 cups chicken broth
• 1 1/2 tsp salt
• 1/4 tsp thyme
• 1/4 tsp pepper
• 1 cup whipping cream or fat free half and half
• 1 cup milk

Preparation

Step 1

Remove roots and green tops from leeks, cut in half lengthwise, rinse well and chop.

Melt butter in a dutch oven over medium heat and sauté leeks until tender – about 4 minutes.

Stir in squash, chicken broth, salt, thyme and pepper. Bring to boil, reduce heat, cover and simmer until tender – about 40 minutes.

Remove from heat and cool 10 minutes.

Process squash mixture, in batches in a food processor or blender until smooth, stopping to scrape down sides.

Return to dutch oven stir in whipping cream and milk and simmer stirring occasionally until heated through – DO NOT BOIL.

Serve with desired toppings. shredded Parmesan cheese, chopped fresh chives or parsley