"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Beaumont
Added: Tuesday, April 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 Tbsp. butter
2 leeks, chopped, white part only
1 onion, peeled and chopped
2 butternut squash, peeled, seeded, and cubed (try other squashes too!)
salt
5 cups chicken stock
1/3 cup rolled oats
1/4 tsp. cayenne pepper
1 cup (1/2 pint) cream
shredded Parmesan

Directions:
Directions:
Melt butter in pot over medium heat. Add leeks and onion. Saute until soft. Add squash, stock, oats, and cayenne. Bring to a boil. Lower heat and simmer until squash is tender. Puree soup in a blender. (I like to use a hand blender.) Return to pot, if necessary, and add cream and warm gently. Salt to taste and serve topped with Parmesan cheese and croûtons.

Recipe for croutons: Cut a loaf of French bread in half. Then stand on blunt end and slice into about four 1/2 inch slices. Butter top of these thin slices and then cut into small cubes. Place on a cookie sheet and toast in a 375º oven until golden. (Can use Rye bread or pumpernickel --anything.)

Personal Notes:
Personal Notes:
This soup is so yummy!!!! You have to try it!!! I LOVE it as a leftover too. (Of course, I don't mind most leftovers, but this is one of those that almost gets better overnight.)

I have never actually used leeks--I just use onions.

I got this recipe from a Macey's cooking class by Liz Nelson. (You can't tell I have had some fun taking these classes at Macey's grocery store, can you?)

 

 

 

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