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Leek & Butternut Squash Soup

Leek & Butternut Squash Soup

5 tbsp. unsalted butter (or less)

Leek & Butternut Squash Soup

Leek & Butternut Squash Soup

1 3/4 c. chopped leeks, white & light green

4 lb. butternut squash, peeled, seeded, cut into 1″ cubes

6 c. chicken stock (fresh best or lg. can)

1/4 tsp. (scant) thyme

1 c. whipping cream (I used 1/2 milk)

1 + c. milk

Fresh white pepper

Fresh grated Parmesan to top

Directions:

Saute leeks in soup kettle 4 minutes. Add squash. Stir to coat. Stir in remaining ingredients (except milk, cream and cheese). Bring to boil. Reduce heat and simmer 40 minutes. Puree in batches. Can make ahead; refrigerate overnight. Warm and add milk and cream. Top tureen or serving with sprinkling of Parmesan cheese.

 

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