Thanksgiving: Butternutsquash & Leek Soup

Soup is my favorite course in a meal, yet it is often neglected on Thanksgiving. You could also serve the soup for dinner later in the evening since everyone is stuffed from the big afternoon meal. This soup is delicious & savory. The secret ingredient is the can of pumpkin puree.

1 tablespoon olive oil
2 leeks (white & green parts) slice into small pieces
2 celery stalks, sliced
1 clove of chopped garlic
1 1/2 pounds of butternut squash, peeled & cut into small pieces
1 15 ounce can pumpkin puree
6 cups chicken broth
1 tablespoon chopped rosemary (remember if you live in AZ you can cut it off a rosemary shrub)

Heat the oil in a sauce pan & saute the leeks, celery, garlic until they are soft. It should take 6 minutes. Add the squash, pumpkin & broth. Simmer 25 minutes, salt & pepper to taste. Puree in the blender in batches until smooth. Poor into bowl & garnish with the rosemary. Be sure to check tomorrow for my famous Pumpkin Cheese Cake.