Ingredients:
1 acorn squash
1 butternut squash
4 leeks
4 potatoes
Water to cover
Garnish with crème fraîche

This is a soup I've made for years. I used to make it with stock, but found the flavor of the squash really shines through when I use water instead. It works well with any squash variety, even pumpkin! I garnished this with crème fraîche, but love to use homemade cranberry sauce when I serve it around Thanksgiving.

Music by Bensound.com

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