Nov 17
RECIPE: Butternut Squash Soup
Christmas, Heart of the Holidays, New Year's, Recipes, Thanksgiving| 1 Comment »
Butternut Squash Soup (serves 8)
Ingredients:
1 butternut squash-peel and cut into chunks
1 leek-wash and chop
2 tbsp unsalted butter
6 cups chicken or vegetable stock, salt, pepper, nutmeg
(optional: 1 cup of heavy cream)
Melt butter in large pot; add leeks and sauté about 6-8 minutes; add squash and cover with chicken or vegetable stock; bring to a boil and cook until squash is very tender; remove squash with a slotted spoon and put in a blender with a little stock; puree until all soup is pureed; season with salt, pepper and a dash of nutmeg.
Add heavy cream (optional).
