Golden Butternut Squash Soup |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 14 |
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A nice blend of flavors that produce o flavorful soup. I nuked the butternut squash and then scooped out the squash. From TOH. Ingredients:
3 leeks, sliced (white part only) |
4 medium carrots, chopped |
5 tablespoons butter |
3 lbs butternut squash, peeled and cubed |
6 cups chicken broth |
3 medium zucchini, sliced |
1/2 teaspoon thyme |
1/4 teaspoon pepper |
1 cup half-and-half cream |
1/2 cup milk |
parmesan cheese (optional) |
chives (optional) |
Directions:
1. Sauté leeks and carrots in butter.
2. Add butternut, zucchini, broth,thyme and pepper.
3. Bring to a boil.
4. Reduce heat, cover and simmer for 30-35 min or until vegetables are tender.
5. Cool.
6. Puree in blender in small batches.
7. Return each batch to pot and add in cream and milk.
8. Heat soup but do not boil.
9. Sprinkle Parmesan and chives.
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