Ingredients:
4 tablespoons butter
1/2 cup leeks, washed and chopped
1/2 cup onions, peeled and chopped
1/2 cup celery, chopped
2 cups apples, chopped
2 tablespoons flour
7 cups chicken stock
1 teaspoon thyme
1/2 teaspoon sage
1/4 teaspoon rosemary
1/4 teaspoon turmeric
1/8 teaspoon nutmeg
4 cups Butternut squash, peeled and diced
4 cups potatoes, peeled and diced
1 cup cider
1/2 cup Benedictine & Brandy
1/2 cup light cream
1 cup Parmesan cheese, grated (optional).
Instructions:
Melt butter in a large saucepan. Saute leeks, onions, celery and apples over medium heat for 15 minutes. Add flour. Stir. Add chicken broth and simmer 10 minutes. Add herbs, squash and potatoes. Cook 20 minutes, uncovered. Puree mixture in food processor.
Return to pot. Stir in cider, B&B and cream. Serve.
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