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Butternut Squash and Leek soup Recipe

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This recipe for Butternut Squash and Leek soup, by , is from THE BIG BLUE JAR , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Darlene Newton
Added: Tuesday, January 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 medium Butternut Squash
4-5 medium potatoes
3 leeks
salt and pepper
dash cumin
Heavy Cream

Directions:
Directions:
Peel and cut up the squash and potatoes. Clean and coarsely cut up leeks. Cover the vegetables with water and boil in soup pot till tender. Once tender turn off heat and cream the vegetables and water with a hand blender until smooth. Add heavy cream, salt, pepper, and just a touch of the cumin. This is a delightful soup hot or cold.

Personal Notes:
Personal Notes:
As with many of my recipes you need to gauge how many you are cooking for. I am sorry there are not exact measurements for the cream in this recipe. You can add as much as you would like to create a creamy texture and thickness. Many of my soups are just pulling stuff out of the refrigerator and calling it dinner. I am only a phone call away if you need any help.

 

 

 

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