Here’s Barbara’s recipe for the tasty soup she brought to our potluck:
SautÃ© garlic, onions and leeks in olive oil. (How much? How much soup do you want?)
While preparing the veggies for sautÃ©ing, steam carrots, potatoes, sweet potatoes, leftover squash, turnips, beets — anything that can be mashed to thicken the soup. (Veggies and proportions depending on what you have and on your tastes.)
When everything is soft and the sautÃ© is sautÃ©ed, put the steamed veggies into the blender a little at a time with enough water to make it work. As each blenderload is pureed, pour it into the sautÃ© pot. Keep at it until all the steamed veggies are pureed and everything is in the same pot.
Mix it all together, heat it up some more — and there it is. If you want to go to hell with yourself and want to call it a Cream of Autumn Soup, add a carton of heavy cream at the end. But we don’t.
Oh, yeah: salt and pepper to taste.