Ingredients:
3 leeks, cleaned, trimmed top and bottom, and sliced or diced
1 white or yellow onion, diced
4 carrots, peeled and sliced
1 red pepper, diced
2-3 small chiles (jalapenos are good), diced (if you like the heat)
3 butternut squash, peeled and cubed (about 1 container of already cubed that you can buy at the store)
1/4 c butter
container of vegetable broth, plus another 3 cups of water
Curry powder, powdered ginger, powdered turmeric, garlic powder, salt, white pepper, black pepper (these are just what I did--you could also do bay leaves, rosemary, oregano, sage, and thyme for a nice flavor...butternut is delicate and will let you season it however you like, pretty much)
1 c heavy whipping cream
Directions:
In a stockpot, put onions, leeks, and carrots into the pot with the butter on med-high heat. Add a pinch of salt and pepper, and stir until the onions are soft and the butter is melted. Add in the peppers, continue to stir.
Next, add in the butternut squash, the broth, and the water. Season with generous sprinklings of all the spices you want to add. Cover and allow to come to a boil, then turn it down below medium heat and let it simmer for about an hour.
When the squash is very soft, remove from heat and either use an immersion blender or do batches in a regular blender and blend until most of vegetables are pureed (i always like to leave it a little chunky, just so its not totally bisque-y).
When the soup is pureed, and the heat is off, add in the whipping cream and whisk it into the soup. Serve.
