Butternut Squash And Leek Soup - cooking recipe

Ingredients

2 Tbsp. butter
white of 2 leeks, sliced
4 minced garlic cloves
salt
1/2 tsp. thyme
1/2 c. white wine
4 c. cubed squash
5 c. vegetable stock
Gruyere cheese

Preparation

Cook leeks, garlic cloves, salt and thyme in the butter until tender.
Add white wine and cubed squash. Cover with vegetable stock.
Season with salt and pepper and sprinkle with Gruyere cheese and fresh thyme.