1 medium onion, diced 2 leeks, diced 2 medium carrots, diced 2 stalks celery, diced 2 C diced butternut squash 4 C chicken broth 1 tbsp cumin salt and pepper to taste splash of cream to serve
Saute veggies in a splash of olive oil until soft but not browned. Add salt, pepper and cumin. Add chicken broth and simmer until veggies are completely softened. Adjust seasoning to taste. Puree with a hand blender or food processor until completely smooth. Add a splash of cream to serve. YUM!