Squash and Potato Soup

A few of you have e-mailed or commented for this recipe...including one guy. If a man requests a recipe for a vegetable soup then I better put it out there. So Enjoy!

Squash and Potato Soup
(from Everyday with Rachael Ray magazine, February, 2011)

ingredients:
2 T. butter
1 leek (white and green parts only, halved lengthwise and thinly sliced)
1 bay leaf
salt and pepper
Half of a large acorn squash (peeled (a pain in the rear but worth it,) seeded and cut into 1/2 in. cubes)
1 lg baking potato (peeled and cut into 1/2 in. cubes)
3 1/2 c. chicken broth
2 T. heavy cream
1 1/2 t. prepared horseradish

directions:
1. In a large saucepan, melt the butter over medium heat. Add the leek and bay leaf; season with salt and pepper. Cook, stirring, until the leek is softened, 7-9 minutes. Stir in the squash and potato; cook until softened, about 5 minutes.

2. Stir in the flour, then the chicken broth. Bring the mixture to a boil over medium-high heat, then lower the heat to medium-low and simmer until the vegetables are tender and the liquid is thickened, 10-12 minutes. Stir in the cream and horseradish.

3. Eat and enjoy. This soup is DE-lish!