Butternut Squash Soup

New Year's Day Lunch ~ 2011

Ingredients:
2 leeks sliced
3 apples cored, sliced
5 tsb butter
3 lbs butternut squash, sliced open, remove seeds
Fry bacon for topping (approximately 2 slices per serving)
Sour cream (1 tsp per serving)
Italian parsley to top

Squash baking in oven

Slice open and remove seeds of squash, sprinkle with olive oil (EVOO), lay on cookie sheets to bake.  Back for 45 minutes @ 350 degrees or until tender, like a baked potato.

While squash is baking, using your soup pot, melt butter over medium heat, sauté leeks and apples for 40 minutes.

When squash is ready, scoop into pot containing the leeks/apples
Add 32 oz. organic chicken broth and 1/2 cup white wine
Cook for 20 minutes.

Blend using immersion blender

Blend liquid until smooth (Glenn used his new Christmas present, an immersion blender -- really easy to use and fast clean up)

Serve soup, top with crumbled bacon and dollop of sour cream