Butternut Squash Soup

INGREDIENTS 3 tbsp. butter, 1 large leek (white & light green part chopped), 1 3-4 lb butternut squash (peeled and cubed), 1/2 tsp nutmeg, 1 tsp ground black pepper, 1/2 tsp salt, 1/3 cup dry sherry, 3 cups chicken stock, 1 cup milk, 3 tbsp. heavy cream. DIRECTIONS Melt butter in large pot. Add chopped leek - Cook 5 minutes or until softened. Add squash, nutmeg, pepper & salt - Cook another 5 minutes. Stir frequently. Add sherry - Cook a couple more minutes. Add chicken broth - enough to cover squash. Increase to high heat and bring to boil - Reduce to simmer. Partially cover and cook 20 minutes or until tender. Transfer soup to another pot. Put half in blender with milk and blend - pour back in pot. Put other half in blender with rest of milk - blend and pour back in pot. Return to simmer and add another splash or sherry and heavy cream.