2 tablespoons butter
2 tablespoons all purpose flour
3 cloves garlic
2 ounces onion
4 ounces leek rinsed and sliced roughly
4 ounces carrot, chopped into small pieces
8 ounces butternut squash cut into small pieces
2 cups water
1 teaspoon dried thyme
6 tablespoons Lee Kum Kee Oyster flavored sauce
1 teaspoon parsley roughly chopped
4 ounces heavy cream
4 ounces half and half
1/2 teaspoon ground clove
Pinch of salt
Freshly ground black pepper
In a medium sized wok or pot, heat the butter and flour on medium high. Stir well and cook until golden brown.
Add in the garlic, onion, leek, carrots and squash. Cook the mixture for 3 minutes.
Add the water, thyme, LKK Oyster sauce and parsley. Sauté the mixture until the vegetables are tender. Remove from heat and cool for 10 minutes. Transfer the mixture into a food processor and pulse until smooth.
Return the mixture to the pot on medium high heat, pouring in the heavy cream and half and half. Toss in the salt and pepper, stirring until thoroughly mixed. Bring to a rolling simmer and remove from heat. Serve immediately.