5 tbsp. unsalted butter (or less)
1 3/4 c. chopped leeks, white & light green
4 lb. butternut squash, peeled, seeded, cut into 1" cubes
6 c. chicken stock (fresh best or lg. can)
1/4 tsp. (scant) thyme
1 c. whipping cream (I used 1/2 milk)
1 + c. milk
Fresh white pepper
Fresh grated Parmesan to top

Saute leeks in soup kettle 4 minutes. Add squash. Stir to coat. Stir in remaining ingredients (except milk, cream and cheese). Bring to boil. Reduce heat and simmer 40 minutes. Puree in batches. Can make ahead; refrigerate overnight. Warm and add milk and cream. Top tureen or serving with sprinkling of Parmesan cheese.