2 cups leeks, thinly sliced; white and light green parts only
1 medium butternut squash (about 2 lbs), peeled, seeded & cut into 1" chunks (makes about 4 cups total)
3 cups low-sodium chicken broth
1/2 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground black pepper
1/2 cup heavy whipping cream plus additional for garnish (optional)
In large stockpot, combine leeks, squash, broth, salt, cinnamon, nutmeg, and black pepper. Bring to a simmer over high heat. Reduce heat to medium and cover. Simmer 15–20 minutes or until vegetables are tender.
In 2–3 batches, transfer squash mixture to chopper bowl along with some of the broth, and puree until smooth. Return puree to stockpot and bring to a simmer. Remove from heat and stir in cream. Serve immediately. Drizzle additional heavy cream on top, if desired.
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