Butternut Squash Soup Recipe
Tried it? Rate this Recipe:
|
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?)
|
|
This recipe for Butternut Squash Soup is from