Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Olive oil 1 md Onion; minced
1 Butternut squash 2 Fat leeks; trimmed minced
-- (2 1/2 to 3 lbs.) 6 c Chicken stock
1 tb Unsalted butter Salt and pepper; to taste

-------------------------GARNISHES------------------------------
2 tb Olive oil -- caps thinly sliced
1/2 lb Shiitake mushrooms; stemmed

Preheat oven to 350 F. Drizzle 2 tb. of olive oil over the bottom of
a 13x9" roasting pan. Slice the squash in half lengthwise; remove
seeds and any stringy pulp with a spoon. Place the squash halves,
cut sides down, in the roasting pan. Roast until squash is tender,
50 minutes to 1 hour.

Meanwhile, heat remaining 2 tb. olive oil with the butter in a soup
pot over medium high heat. Add onion and leeks. Saute until quite
soft, 12 to 15 minutes. Pour in the chicken stock. Scoop out the
roasted squash pulp, discard skins, and add the pulp to the soup. Let
all simmer together for 15 to 20 minutes. Puree the soup in batches
in a blender or food processor. Return to a clean pot; season with
salt and pepper. Keep warm over low heat.

For the mushroom garnish, heat oil in a medium skillet over medium
high heat. Add the mushrooms; saute until tender, 7 to 10 minutes.
Stir the mushrooms into the soup; serve hot.

Serve with Turkey Tea Sandwiches.

Nutritional info per serving: 285 calories, 6 g protein, 17 g fat, 31
g carbohydrates, 1,004 mg sodium and 5 mg cholesterol.

The author wrote: "Oven-roasting the butternut squash so intensifies
its buttery flavor that no enriching cream needs to be added."

From Butterball Turkey Talk-Line in 11/24/94 AP article called "Have
Some Turkey Dinner Leftovers that Don't Taste Left Over" in "The
(Elizabethtown, KY) News-Enterprise." Pg. D2. Typed for you by
Cathy Harned. Submitted By CATHY HARNED On 12-01-94

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