Squash Soup

2 1/2 C canned veg broth
1/2 lb russet potatoes (about 1 large), peeled, finely chopped
1 12oz pkg frozen cooked orange-flesh (winter) squash
1 tsp ground ginger

1 T butter
1 large leek (white and pale parts only) finely chopped

1 cup half and half
Salt & pepper to taste

Combine first four ingredients (through ginger) in heavy saucepan over med high heat. Cover and cook until potatoes are tender and squash is thawed, about 10 min. Using a submersion blender, puree (or transfer to food processor).

Meanwhile, melt 1 T butter in med saucepan over low heat. Add leek, cover pan. Cook until tender, stirring frequently, about 8 min.

Add the leeks to the vegetable puree. Then add the half and half and simmer 2 min, thinning with additional veg broth if desired. Season to taste with salt and pepper.

Serve with whole wheat croutons:

Melt 1 1/2 T butter in heavy small skillet over med heat. Add 2 slices whole wheat bread that you have cubed and 1 1/2 tsp dried rubbed sage. Saute until toasted, about 3 min. Sprinkle croutons over soup.