Butternut Squash Soup With Walnut-Whiskey Butter

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Washington Post

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Ingredients

8 tablespoons (1 stick) unsalted butter

1 yellow onion, peeled and diced

2 leeks, washed and thinly sliced

2 quarts (8 cups) low-sodium chicken broth

4 pounds (about 2 large) butternut squash, peeled, seeded and cut into 1-inch cubes

3/4 to 1 cup cup heavy (whipping) cream

Salt

Freshly ground black pepper

4 tablespoons (1/2 stick) salted butter

1 scallion, chopped

1 ounce whiskey or bourbon

1/4 cup walnuts or pecans, lightly toasted and ground

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