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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Leek and Butternut Squash Soup Recipe

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This recipe for Leek and Butternut Squash Soup is from Pfeiffer Pfamily Cookbook 2011, 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:  
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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