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Ingredients:
1 large butternut squash
2 medium leeks, washed and chopped (white part only)
2 Tbsp olive oil
2 tsp curry powder
¼ cup dry white wine
4 ½ c vegetable broth (32 oz)
⅓ tsp white pepper
Directions:
Prepare the squash by peeling it, removing the seeds and cutting into 1 inch cubes.
Heat oil over medium heat in a very large stock pot. Add leeks and squash, sautee for 5 minutes.
Add curry powder and saute 2 mn, then add the wine and the broth.
Cover and bring to a boil over medium heat.
Reduce to simmer and cook until the squash is tender, about 25 mn.
Let it cool, and add the white pepper and salt. Puree the soup in batches.
Top with a combination of: ½ c plain, non-fat yogurt, ¼ c creme fraiche, and 1 T minced chives. Also add with roasted and salted pepitas.
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