2 Tablespoons of butter
2 Leeks carefully washed and sliced thin
1 Acorn Squash, peeled and cubed into 1 inch cubes
4-5 medium Yukon Gold potatoes, washed well and cubed into 1 inch cubes
2 Bay leaves
7 cups of broth (of course homemade is best, BUT "Better Than Bouillion" gets two thumbs up around here for fast and tasty, vegetarian and organic, too).
corn starch for thickening
2 Tablespoons of heavy cream
1 1/2 teaspoons of prepared horseradish
saute your leeks in the butter until tender
add salt, pepper, and the bay leaves
add squash and potatoes, cook about five minutes or so, stirring them around the pot
add your broth and bring to a boil
once boiling, mix the corn starch with water and slowly add it to the boiling broth, stirring constantly until it is incorporated
turn it down to simmer and simmer until the potatoes and squash are tender (about 15-20 minutes)
Remove from heat, add your heavy cream and horseradish and serve.
Back to work now. I hope to see you tomorrow.