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Ingredients

• 1 tablespoon  cooking oil
• 3 medium  leeks (white part only), coarsely chopped (about 1 cup)
• 2 large cloves  garlic, minced
• 1 large  butternut squash, peeled, seeded and cut into 2-inch chunks (about 7 cups)
• 4 to 4-1/2 cups  chicken stock or reduced-sodium chicken broth
• 1/2 teaspoon  ground cumin
• 1/2 teaspoon  freshly grated nutmeg
• 1/2 teaspoon  salt
•   Freshly ground pepper
• 1-1/4 cups  canned or frozen whole-kernel corn, thawed
• 3 tablespoons  whipping cream
•   Fresh chives (optional)
•   Whipping cream (optional)

Description

This Autumn Side Dish Combines Leeks, Garlic, And Butternut Squash In A Pureed Hot Soup That's Studded With Corn And Seasoned With Cumin And Nutmeg.

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