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Cream Of Squash And Leek Soup
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- #79527
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 small leeks
1/3 cup butter or margarine
2 medium butternut squash, peeled, seeded, and cubed
6 cups chicken broth
1 1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1 cup whipping cream
1 cup milk
Toppings
shredded Parmesan cheese
chopped fresh chives or parsley
directions
Discard roots and green tops of leeks. Cut leeks in half lengthwise, rinse well, and chop.
Melt butter in Dutch oven over medium heat, add leeks, and saute 4 minutes or until tender. Stir in squash and next 4 ingredients, bring to a boil.
Cover, reduce heat, and simmer 40 minutes or until squash is tender. Remove from heat, and cool 10 minutes.
Process squash mixture, in batches, in a food processor or blender until smooth, stopping to scrape down sides.
Return mixture to Dutch oven, stir in whipping cream and milk, and simmer, stirring occasionally, 20 minutes or until thoroughly heated. (Do not boil.) Serve with desired toppings.
added by
everydaymomma
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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