Notes: Had this on Halloween at home. Was delicious. Reminded me a little of broccoli soup squash style. Mom doubled it when she made it and had plenty left over.
from mom (who got it from LDS living magazine)
Ingredients:
1/4 C butter
1 large onion, chopped
2 leeks, white and light, green parts only, chopped (mom skips)
1 large potato, peeled and diced
1 C thinly sliced or diced carrots
2 C squash, diced (butternut squash is best)
3 C chicken stock or broth/boullion
1 1/2 C (approx) light cream or evaporated milk (Mom used half and half and extra milk)
salt and pepper to taste
Directions:
1. In a large heavy stock pot, melt butter. Cook onions and leeks in butter until softened but not browned. Stir in potato, carrots and squash.
2. Cook, stirring for 2-3 min.
3. Pour in stock, cover and simmer for about 20-30 min or until vegetables are all very tender.
4. Puree in batches in blender or food processor until very smooth.
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