Instructions: Soup: melt butter in a medium saucepan. Add carrots, onion, leeks and squash; saute for 5 minutes. Stir in chicken broth and bring to a boil.

Reduce heat and simmer 30 minutes. Remove from heat and cool slightly.

Puree in a blender or food processor in small batches. Return to saucepan.

Add whipping cream, salt and pepper to taste. Heat through before serving.

Garnish with cinnamon croutons.

Croutons: preheat oven to 375F. In a small bowl, toss bread cubes with butter and cinnamon until well-coated. Place cubes on a baking sheet and bake until golden brown, turning occasionally, about 10 to 15 minutes.

Remove from oven and cool. Store in an airtight container.

The White Gull Inn: More Favorite Recipes from our Kitchen: Centennial

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