Butternut Squash Soup

by Alison Parkinson

Ingredients:

1 medium leek 3 Tbs butter   2 carrots, peeled and coarsely chopped 1 medium onion, coarsely chopped 1 medium butternut squash (about 2 ½ pounds) peeled and cut into 1” pieces 2 cups water 2 cups chicken broth ½ tsp salt ½ cup heavy cream

Directions:

Cut off the root and trim dark green top from leek; cut leek lengthwise in half. Cut white and pale green part crosswise into ¼-inch-thick slices; discard dark green part. Rinse leek in bowl of cold water, swishing to remove sand. Transfer to colander to drain leaving sand in bottom of bowl.

In 5 qt Dutch oven or saucepot, melt butter over medium-high heat. Add carrots, onion, and leek; cook stirring occasionally, until lightly browned, about 10 minutes. Add squash, water, broth, and salt; heat to boiling. Reduce heat to low; cover and simmer until squash is very tender, 15-20 minutes.

Spoon half of squash mixture into blender. Cover, with center part of cover removed to let steam escape; puree until smooth. Pour into bowl. Repeat with remaining vegetable mixture.

Return puree to same clean Dutch oven; stir in cream. Heat through but do not boil. Serve soup hot.