INGREDIENTS QUANTITY
| Butter | 1 LB |
| Leeks (lg. diced) | 1 QT |
| Onions (yellow) (lg. diced) | 1 QT |
| Red Kun Squash | 12 QT |
| Butternut Squash | 12 QT |
| Salt | 2T |
| Nage | 1 GALLON + 3 QT |
| Heavy Cream | 2 QT |
SEASONINGS QUANTITY
| Salt | 6.5 T |
| Tabasco | 1 Tsp |
| Maple Syrup | 4 T |
| Sparkling Vinegar | 6 T |
PROCEDURE:
1. Sweat leeks and onions in the butter for about 10 minutes (low flame)
2. Add the squash and nage, bring up to simmer and cook for 30 minutes.
3. Add heavy cream and cook for an additional 15 minutes
4. Blend soup and pass it through a china cup.
5. Finish it with seasonings.
6. Put soup in ice bath and cool down.
YIELD: 16 QT
