1/4 butter or margarine

1 large onion, chopped

2 leeks, chopped

2 large potatoes, peeled and diced

2 cups butternut squash, diced into 1/2" cubes

1 cup carrots, thinly sliced

3 (10-1/2-ounce) cans of Chicken Broth

2 cups cream

2 ounces dry white wine

1 teaspoon bottled diced garlic

salt and pepper to taste

chopped chives and grated carrots for garnish



In a Dutch oven or a large heavy pot, melt butter.

Add onion and leeks and cook until soft.

Add potatos, squash, and carots; cook on medium heat and stir for a couple of minutes.

Add chicken broth, cover, and simmer about 20 minutes or until vegetables are tender.

Puree in blender or food processor until very smooth.

Add wine and heat slowly until very hot (do not boil).

Season with salt and pepper to taste.

Serve hot and garnish with a sprinkle of chives and a pinch of grated carrot.


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