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Winter Squash Soup with Sage Croutons Recipe

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This recipe for Winter Squash Soup with Sage Croutons, by , is from The Reisetter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia Leith
Added: Monday, May 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
For soup:
5 cups vegetable broth
4 large, peeled, diced russet potatoes
2 12 oz pkgs frozen cooked winter squash
2 t ginger
2 T butter
2 large leeks (white and pale green parts only), finely chopped
2 cups half and half (or canned skimmed milk).

For croutons:
4 slices whole wheat bread, cut into cubes
3 T butter
3 t dried rubbed sage.

Directions:
Directions:
For soup: Combine broth, potatoes, squash, and ginger in heavy medium saucepan over medium-high heat. Cover and cook until potatoes are tender and squash is thawed, about 10 minutes. Transfer several cups at a time to blender or food processor and puree. Meanwhile, cook leek in 2 T butter in large covered saucepan until tender, stirring frequently, about 8 minutes. Add vegetable puree and half and half (or milk) to leek and simmer 2 minutes. For croutons: Melt remaining 3 T butter in heavy skillet over medium heat. Add bread cubes and sage and saute, stirring frequently, until bread is toasted, about 3 minutes. To serve: Ladle soup into bowls and sprinkle croutons on top.

Number Of Servings:
Number Of Servings:
4 - 8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Introduced to this soup by my daughter Heather a number of years ago, I've found it has been a favorite of guests at my annual New Year's Eve soup supper.

 

 

 

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