Squash Soup Recipe

• 2+ lbs. squash such as butternut squash
• 3 cups chicken broth
• 1 cup leaks, finely chopped
• 3 tbsp. butter
• 1/2 tsp sugar
• 1/2 tsp nutmeg
• salt and pepper to taste
• 1/2 cup half & half or cream
• finely chopped parsley for garnish

Cut the squash in half and spread out on a foil lined baking sheet. Place squash cut side up and sprinkle with salt and pepper. Bake squash until tender, approximately 30 minutes.

Scoop pulp from the squash and use a food processor or other kitchen tool to puree the squash. There will be approximately 2 cups.

Melt the butter in a heavy bottomed saucepan and add the leaks. Cook, stirring until wilted.

Add the squash puree, spices, and broth to the leaks. Bring to a boil.

Soup can be served as soon as it is hot or allowed to simmer until later.

Serve piping hot with a swirl of cream and a sprinkle of chopped parsley to garnish.