Cream Of Butternut Squash And Leek Soup

• 5 Tbsp. unsalted butter
• 1 3/4 c. chopped leeks (white and light green parts)
• 4 lb. butternut squash
• 6 c. chicken stock
• 1/4 tsp. thyme
• salt to taste
• 1 c. whipping cream
• 1 c. milk
• freshly ground pepper
• grated Parmesan cheese
• chopped fresh chives or parsley

1. Clean, peel, deseed and cut squash into 1-inch pieces.
2. Melt butter in a heavy large pan over medium-high heat.
3. Add leeks and stir 4 minutes.
4. Add squash and stir to coat with butter.
5. Mix in stock, thyme and salt.
6. Bring to a boil; reduce heat and simmer until squash is tender, about 40 minutes.
7. Puree soup in batches in processor or blender.
8. Return to large pan.
9. Mix in cream and milk.
10. Reheat soup over low heat, stirring constantly.
11. Add freshly ground pepper.
12. Ladle soup into bowls.
13. Sprinkle with Parmesan cheese.
14. Garnish with optional chopped chives or parsley. Serve and enjoy!!

unsalted butter, leeks, butternut squash, chicken stock, thyme, salt, whipping cream, milk, freshly ground pepper, parmesan cheese, fresh chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=914618 (may not work)