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Print this Recipe    Golden Autumn

Golden Autumn Soup

1/4 c butter
1 lg onion, chopped
2 leeks, chopped (white part)
1 lg potato, peeled and diced
1 c carrots, thinly sliced
2 c diced squash (1/2" cubes) (I use butternut)
3 c chicken stock
2 c light cream (up to 3 cups)
2 oz dry white wine (optional)
salt and pepper
garnish: chopped chives or
green onion, & grated carrot

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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