Ingredients
3 leeks (white portion only), sliced4 medium carrots, chopped5 tablespoons butter3 pounds butternut squash, peeled and cubed6 cups chicken broth3 medium zucchini, peeled and sliced2 teaspoons salt1/2 teaspoon dried thyme1/4 teaspoon white pepper1 cup half-and-half cream1/2 cup 2% milkGrated Parmesan cheese and chives, optional
Preparation
In a Dutch oven, saute leeks and carrots in butter for 5 minutes, stirring occasionally. Add the squash, broth, zucchini, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender. Cool until lukewarm.
In a blender, puree soup in small batches until smooth; return to pan. Stir in cream and milk; heat through (do not boil). Sprinkle with cheese and chives if desired.
