Post by Jay on Sept 2, 2003 20:19:39 GMT -6
Butternut Squash Soup
5 Tbsp. butter
4 large leeks, washed and sliced
3 pounds butternut squash, peeled, seeded
and cubed
5 cups chicken broth
salt and pepper to taste
Melt butter in a large pot and add leeks. Saute until tender and add squash and broth. Bring to a boil and then reduce heat and simmer 40 minutes until squash is tender. Remove from heat and place in blender or food processor. Add salt and pepper to taste. You may take out some of the squash before blending, chop it up and then add it to the soup for texture. You may also garnish with hot sauce and/or sour cream. What to do with all those fresh squash that are offered to you this time of year? Make soup!!! You will love the subtle flavors in this recipe.
Jay
5 Tbsp. butter
4 large leeks, washed and sliced
3 pounds butternut squash, peeled, seeded
and cubed
5 cups chicken broth
salt and pepper to taste
Melt butter in a large pot and add leeks. Saute until tender and add squash and broth. Bring to a boil and then reduce heat and simmer 40 minutes until squash is tender. Remove from heat and place in blender or food processor. Add salt and pepper to taste. You may take out some of the squash before blending, chop it up and then add it to the soup for texture. You may also garnish with hot sauce and/or sour cream. What to do with all those fresh squash that are offered to you this time of year? Make soup!!! You will love the subtle flavors in this recipe.
Jay