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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Winter Squash Soup with Sage Croutons Recipe

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This recipe for Winter Squash Soup with Sage Croutons is from The Reisetter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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