Golden autumn soup

 
                             Golden Autumn Soup
 
 Recipe By     : anne.evans@rose.com (anne evans)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups & Stews                    High Beta Carotine
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           Butter
    1      large         Onion  -- chopped
    2                    Leeks  -- chopped (white part)
    1      large         Potato  -- peeled and diced
    1      cup           Carrots  -- thinly sliced
    2      cups          butternut squash  -- diced 1/2" cubes
    3      cups          Chicken stock
    2      cups          Light cream  -- up to 3 cups
    2      ounce         Dry white wine  -- optional
                         Salt and pepper
                         chopped chives, grated carrot  -- for garnish
 
 In a large heavy pot, melt butter; add onion and leeks and cook until soft 
 but not brown.  Add potato, carrots and squash; cook and stir 2 or 3 
 minutes.  Add stock; cover and simmer about 20 minutes or until vegetables 
 are tender.  Puree in food processor or blender until very smooth. Return 
 to saucepan.  (Can be made ahead and frozen to this point). Stir in cream 
 to desired consistency.  Add wine if desired.  Heat slowly until very hot 
 (do not boil).  Taste and season with salt and pepper. Serve garnished 
 with a sprinkle of chives or green onions and a little grated carrot.  
 Makes about 6 servings.
 
 
                    
 
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