Butternut Squash Soup

Ingredients

• 2 tablespoons butter
• 3/4 cup onion, roughly chopped
• 1 cup leek, roughly chopped
• 6 cups butternut squash, in chunks
• 4 cups water
• 1 1/2 teaspoons Coarse sea salt
• 1/4 teaspoon white pepper, freshly ground

Instructions

1. 1

   In a stock pan over medium heat melt the butter and sauté the onion and leek until they are soft, about 5 minutes.

2. 2

   Add the squash and the water, increase the heat to medium-high and bring to boil.

3. 3

   Once it boils, reduce the heat to medium and cook, covered, for 20 minutes until the squash is tender.

4. 4

   Let rest uncovered for 20 minutes.

5. 5

   In the vase of a blender, liquefy and season with salt and pepper.

6. 6

   Serve hot.