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Butter Nut Soup

Recipe courtesy of Benita McCoy Lyons, author of "Scratch Cooking."

6 cups butternut squash peeled & cubed
3 leeks with greens discarded, thinly sliced
6 large carrots scrubbed & chopped
2 cups silver queen corn
1 medium onion diced
2 cloves garlic minced
6 cups chicken broth
4 tablespoons olive oil
2 tablespoons white pepper
1 teaspoon salt
1 cup half & half
6 pats butter

*in a dutch oven –or- soup kettle sauté carrots, onions, garlic &
leeks in butter & olive oil. Add squash, broth, corn, salt & pepper. Cook over medium heat until squash & corn are tender. Reduce heat to low & add half & half. Simmer about 20 minutes.
You can make this soup Fiesta Style by adding 2 can black beans drained, 2 cans dices tomatoes, 2 jalapenos diced, 4 tablespoons chili powder & 2 tablespoons ground cumin.


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