Squish-Squash Soup

Recipe Ingredients

2 tablespoons	30ml	Butter
1 tablespoon	15ml	Chopped leek - (1 to 1 1/2 cups) (small)
1		Butternut squash - peeled, cubed
1 teaspoon	5ml	Dry white wine - (optional)
		(or 1/2 tspn cooking sherry)
1		Nutmeg
1/4 teaspoon	1.3ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1		Carrot - chopped
1/4 cup	36g / 1.3oz	Chopped fresh chives
2 1/2 cups	592ml	Milk
		Chopped fresh chives - for garnish

Recipe Instructions

To make soup: Melt butter in soup pot over medium heat. Add leek, half of squash, wine, nutmeg, salt and pepper. Saute for 5 minutes, stirring with wooden spoon. Add carrot, chives, remaining squash and 2 cups water. Stir. Bring to a boil. Reduce heat. Simmer, covered, for 20 minutes.

To serve: In blender or bowl, blend or mash half of soup with milk until thick and silky smooth. Return blended soup to the soup pot. Stir. Ladle into bowls and garnish.

This recipe yields 4 to 6 servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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