Butternut squash pumpkin soup

As you can see I am still on my soup kick. It's been raining and cold here, I find this so comforting. Something I never really understood while I was living in LA, soup was soup. Anyway, I had a squash and some pumpkins laying around after thanksgiving, also the rest of my pink veggie stock. So I thought what the heck. This isn't something I normally would cook, very happy I did :)

recipe:


2 tbsp butter
1 leek (white and green parts)
1 apple (Any kind)
1 large carrot
4 cloves garlic
1 butternut squash (cut into 1-2 inch cubes)
1 pound sugar pumpkin (cut into 1-2 inch cubes)
2 tbsp curry power
1/4 tsp ground all spice
1 cinnamon stick
6 cups veggie stock (made my own)
1 cup water
1 cup half and half
Salt to taste (I ended up using like 2 tlbsp,)

Melt butter in pot, put in leek, garlic, apple and carrot cook about 15 mins. Add pumpkin, squash, all spice, cinnamon stick, curry, stock and water cook until pumpkin and squash is tender. Then take off heat and puree it (I use a hand held mixer) then add in half and half, salt to taste and pepper. Heat up, don't boil and serve hot