Squash & Leek Soup

1. 1

   Cut squash into half lengthwise, clean out seeds and place skin up on a baking dish, bake at 400 for about 45 minute allow to cool, peel off skin and cut into large chunks.

2. 2

   In a large pot, saute the onions, ginger, leeks, and garlic in the butter until soft.

3. 3

   Add the chicken stock, and wine (if using,or increase chicken stock) and simmer about 20 minute.

4. 4

   Transfer to a large bowl or measuring cup.

5. 5

   Fill blender or food processer with 1/2 stock and 1/2 squash.

6. 6

   (This took me 3 batches) Puree.

7. 7

   Return to pot and add salt, pepper to taste.

8. 8

   Simmer about 20 minute Freezes well.

* Per serving · 4 servings · Values may vary.

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