Bear Mountain Butternut Soup With Cinnamon Crouton... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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A smooth, savory, easy first-course. From my collection, Good Housekeeping 1996 Ingredients:
for croutons |
4 ounces french bread (1/2 loaf) cut into cubes (you should have about 4 cups.) |
3 tbl. margarine or butter |
1/4 tsp. ground cinnamon |
1/4 tsp. salt |
soup |
1 medium leek |
3 tbl. margarine or butter |
2 medium carrots, coarsley chopped |
1 medium onion, coarsley chopped |
1 medium butternut squash (about 2 1/2 pounds), peeled and cut into 1-inch cubes |
1 can (13 3/4 to 14 1/2 ounces) chicken broth |
1/2 tsp. salt |
1/2 c half-and-half or light cream |
water |
Directions:
1. Prepare Cinnamon Croutons:
2. Preheat oven to 400 degrees.
3. In bowl, toss melted margarine or butter, cinnamon and salt with bread cubes. Spread bread cubes in 15 1/2 by 10 1/2 jelly roll pan; bake 10 to 12 minutes until golden brown.
4. Soup:
5. Cut off root end from leek. Cut leek lenghtwise in half; rinse with cold running water. Coarsely chop white and pale-green part of leek; discard tough dark-green part.
6. In 5-quart Dutch oven or saucepot, melt margarine or butter over medium-high heat. Add carrots, onion, and leek and cook until browned, about 10 minutes, stirring occasionally.
7. Add squash, chicken broth, salt, and 2 1/4 C water; heat to boiling. Reduce heat to low; cover and simmer 15 to 20 minutes until squash is very tender.
8. In blender (with center part of cover removed to allow steam to escape), blend squash mixture at low speed in small batches until very smooth.
9. Return squash mixture to Dutch oven; stir in half and half. Heat soup over medium heat until hot, stirring occasionally.
10. Serve with Cinnamon Croutons.
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