Lots of leeks and squash in the farmer's market today, I couldn't resist.
2 large leeks, chopped
3 parsnips, peeled and diced
2 potatoes, peeled and quartered
1 winter squash, baked in olive oil (350F for 40 min)
1 quart of chicken stock
4 tbsp heavy cream
In a heavy pot, bring olive oil to temp and add potatoes, leeks and parsnip. When leeks are starting to turn clear, add stock. Close with a lid and let boil until all vegetables are ready. Remove from heat, scoop in the baked squash, puree with a hand blender. Add seasonings to taste and a few tablespoons of heavy cream. Serve warm with some hearty bread, no need for an entree. I served the soup with balsamic creme freckles and few pieces of the skin from roasted winter squash.