Instructions: In a large pot, heat the oil. Saute the leek, chopped tomato and thyme for about 5 minutes. Add the broth; bring to a boil.

Meanwhile, cut squash in half, remove seeds and peel. Cut into chunks. Add squash to pot, lower heat; cook for about 30 minutes or until tender.

Put mixture in a blender and puree. Return to pan. Stir in cream.

Season with salt and pepper. Add corn and diced tomato; cook over low heat for 5 minutes or until heated through. Garnish with chopped chives.

NOTE: To peel squash, cook in boiling water or microwave until soft enough to peel... or if you are like me, just do it raw! Its less hassle.

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