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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Something to warm you on these cold winter evenings. Ingredients:
1 tbsp. unsalted butter |
2 leeks, thinly sliced |
1 onion, chopped |
2 small butternut or acorn squashes, peeled, seeded, and cut into 1/2-inch dice |
1/4 tsp. ground nutmeg |
4 cups chicken or vegetable stock (or broth) |
Directions:
1. Melt butter over low heat.
2. . Stir in leeks and onion and cook until softened.
3. Add squash, and nutmeg; stir for 2 minutes.
4. Add stock; bring to a boil.
5. . Simmer over medium heat, covered, until squash is tender, about 15 to 20 minutes.
6. . Puree in a food processor or blender (do in two batches).
7. . Season with salt and freshly ground pepper
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