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Ingredients
- 2 T butter
- 7 cups cubed peeled butternut squash
- 1 t kosher salt
- 1/2 t black pepper
- 2 cups sliced leeks (I use three leeks)
- 4 cups fat-free, less-sodium chicken broth
- 1 cup half and half
Details
Servings 8
Preparation time 20mins
Cooking time 40mins
Preparation
Step 1
Melt butter in large Dutch over over medium-high heat. Add squash, salt, and pepper to pan; saute 3 minutes. Add leek, saute 1 minute.
Stir in broth; bring to a boil. Reduce heat and simmer 20 minutes or until squash is tender, stirring occasionally.
Place half the mixture in a blender, and blend until smooth. Be sure to remove the center piece of the blender lid to allow steam to escape; cover the opening in the lid with a clean towel to avoid splatters.
Pour into large bowl nad repeat procedure with remaining squash mixture. Stir in half and half.
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