Butternut Squash Soup with Blue Cream Cheese

3 tbsp unsalted butter

2 leeks (white & light green parts only) cleaned & thinly sliced

1 small clove garlic finely chopped

1 ½ lb butternut squash, peeled & diced

1 apple, peeled cored & diced

1 potato, peeled & diced

4 cups chicken stock

1 tsp chopped fresh thyme

1 tsp chopped fresh rosemary

½ cup whipping cream

Salt & pepper to taste

Blue cheese cream

½ cup whipping cream

4 oz blue cheese

1. Melt butter in large saucepan on medium-high heat.  Cook leeks & garlic for a few minutes until wilted & fragrant, but do not brown.

2. Add squash, apple & potato.  Combine well & cook 5 minutes.

3. Add chicken stock, thyme & rosemary.  Bring to a boil, cover, reduce heat & simmer gently for 30 to 40 minutes, until squash is very tender.

4. Puree soup, return to saucepan, reheat & stir in cream.  Taste & add salt & pepper

5. In a smaller saucepan, heat cream for garnish & stir in cheese.  Stir constantly until smooth.  Cool.

6. Serve soup in shallow bowls with a swirl of blue cheese cream.