Yiel d: 11⁄2 gallons 1⁄2 lb. butter 2 bunches leeks (white only), sliced 2 large onions, chopped 4 lbs. peeled and cut up butternut, acorn, blue hubbard or other winter squash 1 lb. peeled potato, diced 1 qt. chicken stock 1 qt. fresh sweet apple cider salt, pepper, cinnamon, hot sauce to taste 1 pt. heavy cream In a large soup pot, melt the butter and cook the onions and leek until softened. Add the squash and potatoes and cover with equal parts stock and cider. Simmer over low heat until ...
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