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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I'M always improvising on recipes. For this one, I started with a basic creamed vegetable soup, and then added roasted squash and leeks for a distinctive taste. This soup is a great way to get folks to eat veggies. They only know how wonderful it tastes and pretty it looks! -Dianna Wacasey, Houston, Texas Ingredients:
1 medium butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups), divided |
1/2 cup orange juice |
1/3 cup packed brown sugar |
1 cinnamon stick (3 inches) |
1 cup sliced leeks (white portion only) |
1 medium tart apple, peeled and chopped |
1/2 cup chopped onion |
1/4 cup butter, cubed |
4 cups chicken broth |
1/3 cup heavy whipping cream |
salt and pepper to taste |
1 tablespoon olive oil |
Directions:
1. In a roasting pan, toss 3 cups of squash, orange juice and brown sugar; add cinnamon. Cover and bake at 450° for 30-40 minutes or until squash is tender. Discard cinnamon; drain squash, reserving cooking liquid. Set squash and liquid aside.
2. In a Dutch oven, saute the leeks, apple and onion in butter until tender. Add broth; bring to a boil. Stir in cooked squash; cook for 5 minutes. Add the cream, salt and pepper; heat through. Cool slightly.
3. In a blender, process soup in batches until smooth. Return all to the pan; heat through (do not boil).
4. Cut remaining squash into 1/4-in. cubes. In a large skillet, saute squash cubes in oil and reserved cooking liquid until squash is tender and liquid has evaporated. Ladle soup into bowls. Garnish with squash cubes. Yield: 6 servings.
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