Butternut Squash Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 medium butternut squash
1 c water
2 c milk or fat free half and half
2 T butter
1 T garlic, crushed
1 c leeks, cleaned and chopped
salt and pepper to taste
Garnish with fresh parsley and paprika
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Directions: |
Directions:1. Cut squash in half lengthwise and remove seeds. Steam squash over boiling water in a tightly-covered pot until soft. Scoop pulp out of skins and mash. You should have about 3 cups of pulp.
2. In a blender, puree squash with 1 c water and 1 c milk until smooth and creamy
3. Pour puree into a heavy pot, whisking in remaining 1 cup milk. Bring to a simmer over fairly low heat, stirring frequently.
(For a smoother soup, you can run it through a food mill at this point. Some recipes strain the the soup through a mesh.)
4. In a small skillet, melt butter and saute garlic until golden. Add leeks and cook until softened.
5. Stir garlic-leek mixture into soup. Season to taste with salt and pepper and serve, garnished with parsley and paprika. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Wonderful as a first course, warm, silky and sweet soup, this soup was inspired by "Lulu's Provencal Table." It is quite different from her "Soupe de Courge" recipe which calls for pumpkin, celery and potato. Ours is much simpler, but very nice on a chilly fall day or as a Thanksgiving first course.
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