Butternut Squash Soup

1/4 C butter
2 1/2 C leeks, chopped(use only white part)
5 C chicken broth
2 pounds butternut squash, peeled, seeded and chopped(1 inch cubes)
salt and pepper to taste
snipped chives(optional)

In large stock pot melt butter, add leeks. Cook until soft, not brown.
Add squash and broth.
Boil, stirring occasionally. Cover and simmer 15-20 minutes until squash is tender.
Drain mixture, reserve liquid.
Combine leeks and squash in blender until very smooth (be sure to keep some liquid in blender so it doesn't clog.)
Combine with liquid, stir very well and heat a bit.
Salt and pepper to taste
Garnish with chives if desired.