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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Squash Soup Recipe

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This recipe for Squash Soup is from Cook With Julie!, 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:  
2 tbsp. butter
2 leeks (white part), chopped
1 onion, chopped
1 large potato, peeled and diced
2 cups diced, peeled squash (preferably butternut)
1 cup diced carrots
1 tart apple, peeled and chopped
4 cups chicken stock
1/4 tsp ground nutmeg
1/2 cup light cream
1/4 cup dry white wine
salt and pepper
Directions:
Directions:
In heavy saucepan melt butter. Add leeks and onion, cook until softened but not browned, about 10 minutes. Add potato, squash, carrots, apple and stock; bring to a boil. Reduce heat; cover and simmer, stirring occasionally, until vegetables are soft, about 20 minutes.

In blender or food processor, puree mixture until very smooth. Return to saucepan. Stir in nutmeg, cream and wine. Season to taste. Heat until hot, but do not boil.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes.
Personal Notes:
Personal Notes:
Homemaker's "Recipes Only".

 

 

 

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