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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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The best soup. When I make this soup I always get raves. It's rich and creamy. Ingredients:
2 medium sliced carrots |
2 chopped celery ribs, with leaves |
2 medium sliced leeks (white portion only) |
1/4 cup butter |
2 lbs peeled seeded and cubed butternut squash (about 6 cups) |
2 (14 1/2 ounce) cans chicken broth |
1/2 teaspoon ground ginger |
1/2 cup half-and-half cream |
1/2 teaspoon salt |
1 1/2 teaspoons white pepper |
Directions:
1. In a large saucepan, saute carrots, celery and leeks in butter for 10 minutes, stirring occasionally.
2. Add the squash, broth and ginger; bring to a boil.
3. Reduce heat; cover and simmer until the squash is tender, about 25 minutes. Cool until lukewarm.
4. In a blender or food processor puree squash mixture in small batches until smooth; return to pan.
5. Add cream, salt and pepper; mix well.
6. Heat through but do not boil.
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