Winter Squash And Leek Soup

• 4 5/16 cups winter squash cleaned, cut into small cubes
• 7 ounces potatoes peeled, cut into cubes
• 1 tablespoon olive oil
• 1/2 tablespoon butter
• 9/16 cup leeks only white parts, sliced
• 2 cloves garlic crushed
• 3 3/8 cups vegetable broth from 1 cube
• 1/2 teaspoon cumin
• 1/4 teaspoon pepper

1. Cook squash and potatoes with a little water, covered, in a microwave oven on MAX for about 10 minutes or until soft. Drain.
2. In the meantime, saute leeks and garlic in oil and butter for 3 minutes until the leeks are wilted.
3. Mash the squash and potatoes until smooth. Add them to leeks.
4. Add the broth and cook soup for 10 minutes over low heat. Puree with a hand blender until thick and smooth. Add Cumin and pepper, stir.
5. Serve with sour cream and croutons or toasted bread.

winter, potatoes, olive oil, butter, leeks only, garlic, vegetable broth from, cumin, pepper

Taken from www.yummly.com/recipe/Winter-Squash-And-Leek-Soup-1317221 (may not work)