Ingredients
2 medium carrots, sliced2 celery ribs with leaves, chopped2 medium leeks (white portion only), sliced1 jalapeno pepper, seeded and minced1/4 cup butter2 pounds butternut squash, peeled, seeded and cubed (about 6 cups)2 cans (14-1/2 ounces each) chicken broth1/2 teaspoon ground ginger1/2 cup half-and-half cream1/2 teaspoon salt1/4 teaspoon white pepper1/2 cup chopped pecans, toasted
Preparation
In a large saucepan, saute carrots, celery, leeks and jalapeno in butter for 10 minutes. Add the squash, broth and ginger; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 25 minutes.
Cool until lukewarm. In a blender or food processor, puree squash mixture in small batches until smooth; return to pan.
Add cream, salt and pepper; mix well. Heat through but do not boil. Garnish with pecans.
