Ingredients
1 tablespoon olive oil
2 large leek, trimmed and sliced
1/8 teaspoon ground cinnamon
1/8 teaspoon nutmeg
5 1/2 pounds butte nut squash, peeled and cubed (4 cups)
2 large carrot, peeled and grated
3 cups chick stock
Preparation
Saute leeks till soft, Add cinnamon and nutmeg cooking for 1 minute longer.
Add squash, carrots and broth bringing to a boil.
Reduce to a simmer and cook 20-25 minutes till vegetables are tender.
Puree soup in food processor or blender.
Season with salt and pepper to taste.
