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Leek and Butternut Squash Soup Recipe

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This recipe for Leek and Butternut Squash Soup, by , is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Evans
Added: Wednesday, January 26, 2011

Category:
Category:

Ingredients:  
Ingredients:  
5 Tbsp. butter
1 3/4 cup chopped leeks, white and light green
4 lb. butternut squash, peeled, seeded, cut into 1 cubes
6 cup chicken stock (fresh is best, or canned)
1/4 tsp. thyme
1 cup whipping cream
Fresh white pepper
Fresh grated Parmesan cheese (optional)

Directions:
Directions:
Saute leeks in butter in soup kettle 4 minutes. Add squash. Stir to coat. Stir in chicken stock and thyme. Bring to boil. Reduce heat and simmer 40 minutes. Puree in batches (blender, food processor, or stick-blender). Can be made ahead and refrigerated overnight. Warm and add cream. Top tureen or serving with sprinkling of Parmesan cheese. For a lighter soup, leave out the cream. You still get the full flavor of the soup.

 

 

 

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