Butternut velvet soup with leeks

Bon Appetit March 1980

Butternut velvet soup with leeks
Butternut velvet soup with leeks

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    lg Butternut squash (1 &

  • 3/4

    pounds); peeled and

  • sliced

  • 1

    lg Tart apple ( 6 ounces);

  • peeled; cored and sliced

  • 1

    lg Leek (5 ounces); cleaned

  • and sliced (reserve green

  • for garnish)

  • 2

    cup each Chicken and Beef Broth

  • Salt; freshly grated nutmeg

  • and pepper to taste

Directions

Combine squash, apple, white part of leek and broth in 3 quart saucepan. Cover, bring to simmer and cook over medium heat 25 minutes. Puree vegetable and apple slices with 1/2 cup of the broth. (If using blender, be sure not to fill more than 1/2 full) Return Puree to saucepan and blend into broth. Add seasoning. Reheat. Garnish with leek greens.

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