Butternut Squash, Yams and Leek Soup

3 leeks cut up (use only the white part of the leek, rinse well)
2 large yams, peeled and cut up
2 cups butternut squash, peeled and cut up
64 ounces chicken or vegetable stock
2 tablespoons olive oil

Use large soup pot. Sauté the vegetables quickly in olive oil for three minutes. Add stock to the pot. Simmer until tender. Purée all in a blender. Nice to serve with chopped chives. Makes 6 servings. Freezes well.

By Lucille Gartenburg.
Printed in National Celiac Association Lifelines 2012 Volume XXXII No. 1.