Butternut Soup

from the kitchen of Barbara McKinnon

1 lg butternut squash, cubed
2 md potatoes, cubed
2 celery stalks, thinly sliced
15 ml sugar (1T)
15 ml chicken cubes (1T) in 500 ml water (2c)
5 leeks, thinly sliced
1 onion, diced
500 ml milk (2c)
125 ml butter (0.5c)
1 orange
salt & pepper

Melt margarine, add butternut, potatoes, celery, and grated orange rind. Cook for 10 min, stirring often.

Add stock, milk, sugar, leeks, onion, & juice of orange.

Simmer until vegies are soft. Blend.

Add 1 cup thick cream just before serving.

Salt and pepper to taste. Garnish with parsley.