Harvest Soup
Carla Kehler
2 tbsp butter
2 large leeks, chopped
1 large onion, chopped
1 large potato, peeled and diced
2 cups winter squash, peeled and diced
1 cup carrots, diced
4 cups chicken stock
1/2 cup milk
1/4 cup white wine (optional)
salt and pepper to taste
In a large saucepan over medium heat; melt butter. Add leeks and onion; cook, stirring often, until softened but not browned, about 10 minutes. Add potatoes, squash, carrots and stock. Bring to boil, reduce heat, cover and simmer, stirring occasionally, until vegetables are soft, about 20 minutes. In blender, puree mixture until very smooth. Return soup to saucepan. Stir in milk and wine. Season to taste with salt and pepper. Heat until hot but do not boil.
Serves 6
