Golden Winter Soup

**recipe is from my friend Sheriece Morris

SOUP:

2 T butter

5 c. 1/2 in. cubed peeled butter nut squash (about 1.5 lbs)

2 c. 1/2 in. cubed peeled russet potato (about 12 oz)

1 tsp kosher salt

1/2 tsp pepper

2 c leeks (looks like a big green onion)

4 c chicken broth

1 c half and half

Bread to dip in the soup:

12 oz baguette, cut into 16 slices

3/4 c (about 3 oz) gruyere cheese

(optional)

3 T chopped chives- used to garnish the soup

ok so to make the soup:

1. melt butter in pan, add squash, potato and s & p (saute 3 min). Add leeks & saute 1 more min.

2. Stir in broth, bring to a boil, Reduce heat and simmer 20 min or until potato is tender

3. Place half the potato mix in a blender (remove center piece of blender to allow steam to escape use a towel instead to avoid splatter). Blend until smooth. place in a bowl

4. Repeat the procedure with the remaining potato mix. Stir in half and half and cover

to make the Bread:

1. arrange bread on a baking sheet, sprinkle with cheese, Broil for 2 min

Dip and enjoy!