Homemade butternut squash soup has to be one of my all time favorite soups to make. It’s easy to make, filling and such a perfect fall meal. The originally recipe I was given called for milk and half and half. I opted not to use it and love it just as much. I thought why add more calories when its not needed?

INGREDIENTS

• 3 leeks sliced (white portion only)
• 4 medium carrots chopped
• 5 tablespoons of butter
• 3 pounds of butternut squash pealed and cubed (approx. 2 small – medium)
• 6 cups of chicken broth
• 3 medium zucchini peeled and sliced
• 2 tsp salt
• 1/2 tsp dried thyme
• 1/4 white pepper
• Top with crab meat and chives (optional)

DIRECTIONS

1. In a large pot or dutch oven sauté leeks and carrots in butter for 5-10 minutes.
2. Add squash, broth, zucchini, salt, thyme and pepper: bring to a boil.
3. Reduce the heat and simmer until the vegetables are tender. Approximately 30 minutes.
4. Remove from heat and use an emersion blender to puree. If you do not have an emersion blender a food processor or blender can be used.
5. Top with crab meat and chives. I also like to serve with a sourdough or rye bread.
6. Enjoy!