2 tbsp. butter
2 leeks, well washed and sliced
1 lb. butternut squash, peeled and cubed
3 c. coarsely chopped escarole
1 lb. potatoes, cubed
2 c. chicken broth
1 tsp. salt
1/2 tsp. crushed thyme
1 1/2 c. light cream
2 tbsp. dry sherry

Saute the leeks in butter in large saucepan until lightly browned. Add squash, 1 1/2 cups escarole, potatoes, broth, salt and thyme. Bring to a boil and reduce heat to simmer. Cover and cook 30 minutes. Puree the soup in a blender or food processor. Return to the saucepan along with cream, sherry, and remaining escarole. Heat through to serve, but do not boil. Serves 4-6.