- 1/4 cup butter (or consider using an oil of your choice)
- 1 large onion, chopped
- 2 leeks, rinsed and chopped
- 1 large potato, diced and peeled
- 1 cup carrots, sliced thin
- 2 cups butternut squash diced in 1/2-inch cubes
- 3 cups chicken stock
- 2 cups light cream (or your preferred substitute, or omit, but add stock for desired consistency in Step 4 below)
- 2 oz. white wine, dry, optional
- salt and pepper
- chives and/or grated carrot for garnish
Directions
- In a large heavy pot, melt butter; add onion and leeks and cook until soft but not brown.
- Add potato, carrots and squash; cook and stir 2 or 3 minutes.
- Add stock; cover and simmer about 20 minutes or until vegetables are tender.
- Puree in food processor or blender until very smooth.
- Return to saucepan. (Can be made ahead and frozen to this point).
- Stir in cream to desired consistency. Add wine if desired. Heat slowly until very hot (do not boil).
- Taste and season with salt and pepper. Serve garnished with a sprinkle of chives or green onions and a little grated carrot.