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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A delicious dinner is even more memorable when I start with this creamy soup. It has a bit zip and super squash flavor. I like serving things that disappear like this soup does. I always get empty bowls back. Marion Tipton, Phoenix, Arizona Ingredients:
2 medium carrots, sliced |
2 celery ribs with leaves, chopped |
2 medium leeks (white portion only), sliced |
1 jalapeno pepper, seeded and minced |
1/4 cup butter |
2 pounds butternut squash, peeled, seeded and cubed (about 6 cups) |
2 cans (14-1/2 ounces each) chicken broth |
1/2 teaspoon ground ginger |
1/2 cup half-and-half cream |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
1/2 cup chopped pecans, toasted |
Directions:
1. In a large saucepan, saute carrots, celery, leeks and jalapeno in butter for 10 minutes. Add the squash, broth and ginger; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 25 minutes.
2. Cool until lukewarm. In a blender or food processor, puree squash mixture in small batches until smooth; return to pan.
3. Add cream, salt and pepper; mix well. Heat through but do not boil. Garnish with pecans. Yield: 8 servings (2 quarts).
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