golden autumn soup

How To Make golden autumn soup

• 1

  In a large heavy pot, melt butter; add onion and leeks and cook until soft but not brown.
• 2

  Add potato, carrots and squash; cook and stir 2 or 3 minutes.
• 3

  Add stock; cover and simmer about 20 minutes or until vegetables are tender.
• 4

  Puree in food processor or blender until very smooth; return to saucepan.
• 5

  (Can be made ahead and frozen to this point).
• 6

  Stir in cream to desired consistency.
• 7

  Add wine if desired; heat slowly until very hot (do not boil).
• 8

  Taste and season with salt and pepper.
• 9

  Serve garnished with a sprinkle of chives and a little grated carrot.
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