Golden Autumn Soup

• 1/4 cup butter
• 1 large onions chopped
• 2 each leeks chopped
• 1 large potatoes diced, peeled
• 1 cup carrots thin sliced
• 2 cups butternut squash cubes
• 3 cups chicken broth
• 2 cups light cream (half&half)
• 2 ounce white wine dry , optional
• 1 x salt and black pepper
• 1 x chives grated carrot , for garnish, optional

1. In a large heavy pot, melt butter; add onion and leeks and cook until soft but not brown.
2. Add potato, carrots and squash; cook and stir 2 or 3 minutes.
3. Add stock; cover and simmer about 20 minutes or until vegetables are tender.
4. Puree in food processor or blender until very smooth.
5. Return to saucepan.
6. (Can be made ahead and frozen to this point).
7. Stir in cream to desired consistency.
8. Add wine if desired.
9. Heat slowly until very hot (do not boil).
10. Taste and season with salt and pepper.
11. Serve hot.

butter, onions, leeks, potatoes, carrots, butternut squash cubes, chicken broth, light cream, white wine, salt, carrot

Taken from recipeland.com/recipe/v/golden-autumn-soup-32632 (may not work)