Squash soup

3 leeks white part only
4 medium carrots
5 Table spoons butter
3 lbs squash peeled and cubed
6 cups chicken broth
3 medium zucchini peeled and sliced
salt
1/2 teaspoon thyme
1/4 white pepper
1 cup half and half
1/2 c milk

Grated Parmesan cheese and chives optional

In a large pot dutch oven or kettle sauté the leeks and carrots in butter about 5 min over medium heat. Add squash, zucchini, salt, thyme, and pepper bring to boil.
reduce heat simmer for 30 minutes.

puree in batches and return to heat Do not boil

add cream & milk mix well

Garnish with parmesan cheese and chives

12 servings about 3 1/2 quarts