Soup
Creamy Winter Squash & Leek Soup

This recipe was featured on "You're the Chef" episode #407. Buy this episode from WVIA.

Yield: three quarts

Ingredients:

Step 1
6 c.	winter squash meat
Step 2
1 c.	leeks, white and light green part, cut into small pieces, then washed to remove the sand
1/2 c.	salted butter
2 c.	sweet potatoes, peeled, cut in small pieces
6 c.	water or chicken stock
1 each	bay leaf
Step 3
2 c.	heavy cream
1/4 c.	parsley, chopped
1/4 c.	granulated sugar
to taste	salt
to taste	ground black pepper

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Step 1 procedure:
To yield this amount of fresh squash, use 1 large butternut squash or one medium pumpkin. Cut the squash into large pieces, remove the seeds, and bake it in a covered pan with one inch of water for 1-1/2 hrs. at 375°F until the squash is tender. Allow the squash to cool and then remove the skin.

Step 2 procedure:
Sweat the leeks and butter in an 8-qt. soup pot. When the leeks have softened, add the cooked squash, potatoes, stock or water and bay leaf. Simmer until the potatoes are tender.

Remove the bay leaf and puree the soup until it is smooth.

Step 3 procedure:
Return the soup to the heat and add the cream and parsley. Taste and adjust the seasoning with the sugar, salt, and pepper.

Optional: To make and use this soup as a complete meal, add your choice of the following to each bowl of soup served: cooked crisp bacon (crumbled), cubed cooked chicken, turkey or pork roast, sautéed leeks and red peppers.