Golden Harvest Soup

1/4 cup. Unsalted butter
1 Large onion, chopped
2 Leeks (white part only) chopped
1 Large Potato, pealed and chopped
1 Cup thinly sliced, or diced carrots
2 Cups diced squash
3 Cups Fat Free Chicken Broth
1 1/2 Cups (approx) Light Cream
1/4 Cup (2fl. oz) Dry White Wine
Salt and pepper to taste

Garnish:
Chopped Chives or green onions
grated carrots
sour cream

1.) in a large heavy pot, melt butter and cook onion and leeks until softened but not browned. Stir in potato, carrots and squash. Cook, stirring, for 2-3 minutes. Pour in chicken broth, cover and simmer for about 20 minutes or until vegetables are tender.
2.) Puree in food processor or blender until very smooth. Return to saucepan. (Soup can be prepared ahead to this point, over and refrigerated. Reheat before continuing with recipe.)
3.)Stir in cream to desired consistency. Stir in wine (if using) and heat until very hot but do not boil! Season with slat and pepper to taste.
4.) Garnish as pleased

Number of Servings: 6

Recipe submitted by SparkPeople user MIGLIACCIOA3.