Squash Soup

Satisfying for the whole family!

1 leek
2 tablespoons butter (or margarine)
3 carrots, grated in a food processor
1 onion, chopped
1 large butternut squash, peeled and cubed
1 large (14 oz.) can of chicken broth
1 teaspoon Dom Deluise All-Purpose Blend
water
1/2 cup half and half (or whole milk for a thinner version)
dash of cinnamon

Rinse leek thoroughly and chop white and pale green part. Discard the tough, dark green portion.

Melt butter in a large stockpot, add leek, carrots, onion, and saute' about 10 minutes until lightly browned. Add the squash, chicken broth, Dom DeLuise All-Purpose Blend, and about 2 cups of water. Simmer until squash is soft, about 20 to 25 minutes.

With a wand blender (or transfer in batches to a regular blender), blend squash mixture until smooth. Stir in half and half and bring to a simmer.

Serve with a dash of cinnamon on top.

For an extra treat, toast cinnamon bagels, cut into bite-sized pieces, and add a few pieces to each bowl in place of croutons.

Serves 6 as a first course.

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