3 leeks, white portion only, chopped
4 medium carrots, chopped
5 Tlbs. butter
3 pound butter nut squash, peeled and cubed (about 6 cups)
6 cups chicken broth
3 medium zucchini, peeled and sliced
2 tsp. salt
1/2 tsp. thyme
1/4 tsp. pepper
1 cup half and half
1/2 cup milk
Grated parmesan
Saute' leeks and carrots in butter for 5 minutes. Add remaining
ingredients except milk and half and half. Bring to boil. Reduce
heat and cover and simmer for 30 minutes. Let cook and puree in
small batches in blender. Return to pot and add milk and half and
half. Do not let this boil!! Serve garnished with parmesan. Enjoy:)
(Sally George brought this over to my mom's house the weekend of Grandma's funeral and it was really yummy!)
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