Cream Of Winter Squash Soup

Directions

1. Soup: heat butter in a medium saucepan. Add in carrots, onion, leeks and squash; saute/fry for 5 min. Stir in chicken broth and bring to a boil.
2. Reduce heat and simmer 30 min. Remove from heat and cold slightly.
3. Puree in a blender or possibly food processor in small batches. Return to saucepan.
4. Add in whipping cream, salt and pepper to taste. Heat through before serving.
5. Garnish with cinnamon croutons.
6. Croutons: preheat oven to 375F. In a small bowl, toss bread cubes with butter and cinnamon till well-coated. Place cubes on a baking sheet and bake till golden, turning occasionally, about 10 to 15 min.
7. Remove from oven and cold. Store in an airtight container.
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