Vegetarian Butternut Squash Soup

• 1 butternut squash, peeled, seeded, and cubed
• 2 small crookneck yellow squash, cubed
• 2 small zucchini, cubed
• 1 medium russet potato, cubed
• 1 leek, cleaned, and sliced
• 1 vegetable bouillon cube (preferably knorrs)
• 1 12 teaspoons dried basil
• 12 cup dry sherry
• 12 teaspoon white pepper
• 2 cups water
• salt

1. add all the vegetables, water, sherry and seasonings to a large pot, and simmer until vegetables are tender, about 30 minutes.
2. remove vegetables to a blender and puree (may have to be done in batches), and return to pot.
3. simmer for another 5 minutes to blend the flavors.
4. you may also puree only half of the vegetables if you like the soup chunky.

butternut squash, crookneck yellow, zucchini, russet potato, vegetable bouillon, basil, sherry, white pepper, water, salt

Taken from www.food.com/recipe/vegetarian-butternut-squash-soup-365293 (may not work)