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Golden Autumn Soup
1
2
1
1 c
2 c
3 c
2-3 c
large onion, chopped
leeks, chopped, white part only
large potato peeled & diced
thinly sliced carrots
diced squash
well seasoned chicken stock or broth
light cream
salt & pepper
In a heavy pot, melt butter; add onion & leeks, cook until soft but not brown. Add potato, carrots & squash; cook & stir 2-3 minutes. Add stock. Cover & simmer about 20 minutes or until vegetables are tender. Puree in food processor or blender until very smooth. Return to saucepan. Stir in cream to desired consistency. Heat slowly until very hot. Season with salt & pepper to taste.
"The Erland Lee Museum Home Heritage Cookbook"