squash soup

3 lb of squash - winter type
2 large potatoes
2 medium leeks
6 cups of chicken broth or vegetable broth
1/4 tsp cinnamon
1/4 tsp nutmeg
pepper to taste

Cut butternut, acorn, or other winter squash in half lengthwise, scoop out and discard the seeds, and place squash halves, flesh-side-down, in a baking dish. Add 1 to 2 inches of hot water, cover, and bake at 375 for 30 to 45 minutes until tender.

While the squash is baking- Cut leeks up to meduim green in 1/2" slices- clean by soaking in cold water for a few minutes.

Peel & cut potatotes in 1" cubes

Put clean leeks in a large pot with a 1/2" water & cook until tender.
Add potato, cinnamon & nutmeg, and the broth.
let it simmer until potatoes are tender.

when the squash in done, scoop out the flesh & add to the pot. Simmer for a few more minutes.

in small batches put in a food processor or blender & puree.

this soup can be frozen in individual portions



Number of Servings: 12

Recipe submitted by SparkPeople user AIREDALEMOM.