Squash and Potato Soup

As we settle into January and the long cold days continue, the need for soup has intensified in homes all over the country.

Please find this excellent recipe from Rachael Ray. I hope that it adds some warmth to your day!

2 tablespoons butter
1 leek,white and light green parts only,halved lengthwise and thinly sliced crosswise.
1 bay leaf
Salt and pepper
Half of a large acorn squash-peeled,seeded and cut into 1/2 inch cubes.
1 large baking potato,peeled and cut into 1/2 inch cubes.
1 tablespoon flour
31/2 cups chicken broth
2 tablespoons heavy cream
1 1/2 teaspoons prepared horseradish

1.In a large saucepan,melt the butter over medium heat. Add the leek and bay leaf ;season with salt and pepper. Cook, stirring until the leek is softened about 7 to 9 minutes
Stir in the squash and potato;cook until softened,about 5 minutes.

Stir in the flour,then the chicken broth. Bring the mixture to a boil over medium high heat,then lower the heat to medium low and simmer until the vegetables are tender and the liquid is thickened,10 to 12 minutes.
Stir in the cream and horseradish.

Enjoy!

images courtesy 1stockphotos