Ingredients:
- 4 cups combined total of cubed butternut, acorn and zucchini squash
- 1 – 1 1⁄2 cup sliced carrots
- 1 – 1 1⁄2 cup cubed leek
- 6 cups organic chicken broth
- 2 T extra virgin olive oil
- white pepper to taste
Directions:
Place olive oil in a large kettle. Add cubed leeks and sliced carrots. Sauté for 5 – 10 minutes at medium to medium low heat. Add remaining ingredients. Broth should come to the top of the vegetables. Cover and cook at a low flame 1⁄2 hour, uncover and continue to simmer for another 1⁄2 hour. When finished, puree with a hand blender or in small batches with counter blender to desired consistency.
For a festive look, serve in a hollowed out pumpkin or acorn squash.