Pull out the soup spoons!

I couple of days ago I made this Harvest Cream Soup recipe.  We really liked it and this was Seth's first soup he got to enjoy with us!  It's the perfect fall soup.

Harvest Cream Soup.  via Stoneware Inspirations by Pampered Cheif

• 1 Butternut Squash (1 lbs)
• 2 large leeks (whites and light green portions only)
• 1 lbs baby carrots (about 3 cups)
• 1 Tablespoon olive oil
• 1 pressed garlic clove
• salt and black pepper (optional)
• 2 cans (14-14 1/2 ounces each) chicken broth, divided
• 1 can (12 ounces) evaporated whole milk
• 1 1-inch piece peeled fresh ginger root.
• Sour cream (optional)

Being a mother of one and liking to do this fast this is how I did it.  Preheat oven to 450f cut squash in half scoop the seeds out, place upside down on a sprayed baking sheet and cover with tin foil. ( I also took this time and bake some sweet potatoes for Seth right along with the squash :)   Bake for about 40 minutes or until tender. Scoop out the insides and place in a bowl, discard the skins. I boil the carrots until tender about ten minutes.

Combine half of the carrots, squash and leeks with one can of the chicken broth in blender or food processor. (You will not want to do this while the veggies are hot)   Bend until smooth.  Pour mixture into a four quart soup pot. Repeat with the remaining broth and veggies.  Add evaporated milk,garlic, salt, pepper and ginger root to pot as well.  Cook over medium heat 5-6 minutes, stirring occasionally.

Ladle soup into bowls, swirl in sour cream, if desired.

Yields: 6 servings (about 7 1/2 cups)

ENJOY!