Mama's Butternut Squash Soup

Ingredients
2 tablespoons olive oil
4 tablespoons (1/2 stick) unsalted butter
1/2 onion, diced
4 large leeks, chopped
2 medium butternut squash, cut into 1 inch pieces
1/2 teaspoon curry powder
3/4 quart chicken stock
1/3 cup heavy cream
salt and pepper


To make soup...
In a heavy based pot heat olive oil and butter over medium-low heat. Add onion, leek, and pinch of salt and saute for at least 10 minutes until soft and fragrant. Next add chopped butternut squash and curry powder, stir to coat the squash in the butter and oil. Cover pot and let sweat over low heat for 10 minutes. Add chicken stock, stir, and simmer for 30 minutes or until squash is tender and soft. Turn off heat, cover, and let stand for 10 more minutes to cool slightly. Using a bar mixer puree squash and leeks to a silky smooth consistency. Add cream and blend to combine. Return pot to heat, cover and bring to desired temperature for serving.
Serve butternut squash soup with sourdough bread for dipping.