Butternut Squash Soup

3 Tbsp butter
5 c cubed, peeled butternut squash (about 1 medium)
2 c cubed, peeled russet potato
1 tsp kosher salt
1/2 tsp ground black pepper
2 c sliced leek (about 2 medium)
4 c less-sodium chicken broth
1 c half & half (or skim milk)

Melt butter in large pot over med-high heat. Add squash, potato, salt, & pepper. Saute 3 minutes. Add leek; saute 1 minute. Stir in broth; bring to a boil. Reduce heat. Cover and simmer 20 minutes or until potato is tender, stirring occasionally. Place 1/2 of mixture at a time into a blender- blend until smooth (Remove center piece of blender lid to allow steam to escape, cover with paper towel). Return to pot and stir in milk.

Thank you, Jen! This soup is fantastic :)