I found this recipe in Taste of Home magazine.
3 sliced leeks (white part only)
4 chopped carrots
5 Tbsp butter
3 lbs butternut squash, peeled and cubed (I used pureed winter squash)
6 C chicken broth
3 peeled and sliced zucchinis (I omitted because I didn't have any on hand)
2 tsp salt
1/2 tsp dried thyme
1/4 tsp white pepper
1 C half and half (I used whole milk instead of cream)
1/2 C milk
Saute leeks and carrots in butter. Add squash, broth, zucchini, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer 30-35 min or until veggies are tender. Puree in blender or food processor. Stir in cream and/or milk and heat through. I like to add cooked barley.