2 tablespoons butter
3 leeks (whites only), washed and chopped
1 pound dry lentils
1 large russet potato, peeled and cut into chunks
1 carrot, peeled and chopped
1 pound butternut squash, cut into chunks
In a soup pot, melt the butter and sauté the leeks until translucent but not brown. Add the lentils and mix with the leeks. Add potato, carrot and squash. Cover with water and bring to a boil. Add more liquid if necessary. When all ingredients are soft, puree with a mixer. Serve with a dab of crème fraȋche or heavy cream in each plate.