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BUTTERNUT SQUASH SOUP

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Ingredients

  • Recipe By : THE TIMES
  • Serving Size : 8 Preparation Time :0:00
  • Categories : Soup
  • Amount Measure Ingredient -- Preparation Method
  • 4 buternut squash, cut in half, with seeds -- scooped out
  • 1/2 cup plus 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon fresh ground nutmeg
  • 1/2 cup brown sugar
  • 4 cups chopped leeks, white part only
  • 2 quarts chicken stock
  • salt and pepper to taste
  • heavy cream

Details

Preparation

Step 1

Preheat oven to 400 degrees
Generously brush flesh side of the butternut squash halves with the half cup of melted butter. Season with cinnamon, nutmeg and brown sugar. Place squash in roasting pan and cover with foil. Bake 40 to 45 minutes or until tender. When cool enough to handle, scoop out and reserve pulp. Discard rind.
While squash is roasting sautel leeks in the remaining butter in a large pot over medium heat until tender. Add the chicken stock and bring to a simmer. Add the squash pulp and simmer stirring occasionally for 10 minutes.
Let mixture cool a bit and the blend in batches in a food processor and pass through a sieve. Return to saucepan and place over medium low heat. Add heavy cream as needed to reach proper consistency. Heat, do not let boil and adjust seasoning, adding salt and pepper to tast as necessary. Serve hot soup in warm bowls.

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