2 lb. Butternut Squash, peeled, cut 1" cubes
1 C. Onions, chopped
! C. Carrots, peeled and sliced
3 C. Vegetable Stock
Dash Cayenne Pepper
2 Cups Milk
4 T. Butter
1 Leek, cut in small pieces
2 C. potato, peeled and diced
Salt & Pepper
2 T. Curry Powder
1 C. half-and-half

2 lb. Butternut Squash, peeled, cut 1" cubes 1 C. Onions, chopped 3 C. Vegetable Stock 2 Cup s Milk 4 T. Butter 1 Leek, cut in small pieces 2 C. potato, peeled and diced 2 T. Curry Powder 1 C. half-and-half

Melt the butter in a large pot. Add the onion and leek and cook about 5 minutes. Add the squash, carrots, potatoes and vegetable stock and cook partially covered for 30 minutes. Puree in batches in a food processor, add the spices and milk. Heat to boiling, simmer for 20 minutes. Just before serving add the half-and-half and salt and pepper to taste. Garnish with chopped parsley.