Golden Winter Soup

Golden Winter Soup

Makes 8 servings  (Doubled and Revised)

3 tablespoons butter (2 Tbslp butter or coconut oil)

5 cups (1/2 inch) cubed peeled butternut squash (about 1 1/2 pounds) (10 Cups)

2 cups (1/2 inch) cubed peeled red or russet potato (4 cups red)

1 teaspoon kosher salt, plus more to taste (2 tsp)

1/2 teaspoon freshly ground black pepper, plus more to taste (grinded some in)

2 cups sliced leak (about 3- make sure you wash them well)  (4 cups)

4 cups low sodium chicken broth  (6 cups/3 cans)

1 cup heavy cream (2 c almond milk or plain yogurt)

Add more chicken broth if too thick.

Melt butter in a large soup pot over medium heat. Add squash, potato, salt, and pepper to pan; saute for about 3 minutes. Add leek; saute 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Place half of potato mixture in a blender or food processor- if using a blender, remove center piece to allow steam to escape, place towel over. Blend until smooth. Pour into large bowl. Repeat procedure with remaining potato mixture. Stir in half and half. Taste, adjust seasonings and serve hot. Garnish with chives or green onions if desired.

Combine all ingredients except broth and almond milk. Saute and then add one can broth and bring to boil/simmer for 5-10 minutes. Put half mixture into blender with 1 can broth and blend, repeat, then combine all with almond milk back in pan. Heat if needed.