Autumn Squash Soup with Orange Zest and Nutmeg |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 tablespoon unsalted butter |
2 leeks, white and tender green parts only, thinly sliced |
zest of 1/4 orange |
2 small butternut or acorn squashes, peeled, seeded, and cut into 1/2-inch dice |
1/4 teaspoon ground nutmeg |
4 cups chicken or vegetable stock (or broth) |
Directions:
1. Melt butter over low heat. Stir in leeks and cook until softened. Add zest, squash, and nutmeg; stir for 2 minutes. Add stock; bring to a boil. Simmer over medium heat, covered, until squash is tender, about 15 to 20 minutes. Puree in a food processor or blender (do in two batches). Season with salt and freshly ground pepper.
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