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part of the 2012 butternut squash haul!

1 Med – Large Butternut Squash (about 3 lbs), peeled, seeded, and cut into 1 inch cubes
1 Medium Onion, finely diced
1 Leek, cleaned and diced
3 Tablespoons butter
1 Quart Chicken or Vegetable Stock
½ cup Heavy Cream (optional)
Salt to taste


In a medium stock pot, melt the butter and sauté the onions and leeks until tender.  Add the diced squash and stock (use additional water if squash is not covered), bring to boil and simmer until squash is tender.  Blend with immersion blender until smooth, salt, stir in cream and serve.

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