Cream Of Squash And Leek Soup

Discard roots and green tops of leeks. Cut leeks in half lengthwise, rinse well, and chop.

Melt butter in Dutch oven over medium heat, add leeks, and saute 4 minutes or until tender. Stir in squash and next 4 ingredients, bring to a boil.

Cover, reduce heat, and simmer 40 minutes or until squash is tender. Remove from heat, and cool 10 minutes.

Process squash mixture, in batches, in a food processor or blender until smooth, stopping to scrape down sides.

Return mixture to Dutch oven, stir in whipping cream and milk, and simmer, stirring occasionally, 20 minutes or until thoroughly heated. (Do not boil.) Serve with desired toppings.