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Section: Vegetable: Hot
Recipe: Butternut Squash, Yams and Leek Soup

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Butternut Squash, Yams and Leek Soup
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3 leeks cut up (use only the white part of the leek, rinse well)
2 large yams, peeled and cut up
2 cups butternut squash, peeled and cut up
64 ounces chicken or vegetable stock
2 tablespoons olive oil

Use large soup pot. Sauté the vegetables quickly in olive oil for three 
minutes. Add stock to the pot. Simmer until tender. Puree all in a blender. 
Nice to serve with chopped chives. Makes 6 servings. Freezes well.

By Lucille Gartenburg. 
Printed in Celiac Sprue Association Lifelines 2012 Volume XXXII No. 1.