Harvest Soup
Submitted by: Ken Schaus
2 tbsp butter
1 tbsp vegetable oil
2 leeks, sliced
1 onion, chopped
6 cups squash, peeled and diced
1 potato, peeled and diced
4 cups chicken stock
1/2 tsp salt
1/2 tsp white pepper
Pinch cayenne pepper
1 cup milk
In large saucepan, melt butter with oil over medium-low heat; cook leeks and onion., covered, stirring often for 10 minutes or until softened but not browned. Add squash, potato, chicken stock, white and cayenne peppers; bring to boil. Cover and reduce heat to medium-low; simmer for 20 minutes or until vegetables are tender. Puree in a blender, food processor or with a hand mixer. Add milk; heat thoroughly but do not boil. Makes 6-8 servings.
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