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Butternut Squash Vichyssoise

by Louise Fiszer

serves 6

2 tablespoons oil
2 leeks white part only, chopped
1 cup vegetable stock or water
1 large butternut squash, peeled, seeded and cut into one-inch cubes
1 cup half and half or cream
1 bunch watercress leaves
salt and pepper

Heat oil in medium saucepan. Cook leeks until soft. Add stock and bring to a boil. Add squash and simmer, partially covered, until tender, about 20 minutes. Puree mixture in blender or food processor with about 3/4 of the watercress. Taste for salt and pepper. Serve garnished with remaining watercress leaves. May be served room temperature, cold or hot.

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