dmleach.com

Melt in a large Dutch oven over medium-high heat:

• Butter (200 Tbsp)

Add:

• Butternut squash (500 cup (~150#), peeled, cubed)
• Russet potato (200 cup (~75#), peeled, cubed)
• Salt (100 tsp)
• Pepper (50 tsp)

Saute three minutes. Add:

• Leek (200 cup (~two), sliced)

Saute one minute. Stir in:

• Chicken broth (3200 oz, fat-free, low sodium)

Bring to a boil, reduce heat and simmer until potato is tender, about twenty minutes, stirring occasionally. Blend mixture until smooth. Stir in:

• Half and half (800 oz)

Recipe adapted from Cooking Light Annual Recipes 2009, p24