Pumpkin Leek Soup

Danielle makes this for us every Halloween and it is D(i)-Vine. She serves it with the Butternut Squash Dish & Pork Tenderloin - WOW! Best meal ever!

1 tablespoon olive oil
2 leeks (white and light green parts), sliced 1/4 inch thick and rinsed
2 celery stalks, sliced
1 clove garlic, chopped
1 1/2 pounds butternut squash, peeled and cut into 1/2-inch cubes (you can sub pumpkin)
1 15-ounce can pumpkin puree
6 cups low-sodium chicken broth Kosher salt and pepper
1 tablespoon fresh rosemary

Directions

1. Heat the oil in a large saucepan over medium heat.
2. Add the leeks, celery, and garlic and cook, stirring often, until softened, about 5 minutes.
3. Add the butternut squash cubes and canned pumpkin puree, then the broth.
4. Simmer until the pumpkin is tender, about 25 minutes.
5. Stir in 1 3/4 teaspoons salt and 1/4 teaspoon pepper.
6. Working in batches, ladle the soup into a blender and puree until smooth. Divide among individual bowls and top with the rosemary.

Yield: Makes 8 servings