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Butternut Squash Soup Recipe

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Butternut Squash Soup image

 

This recipe for Butternut Squash Soup, by , is from His Mother Cooks, 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!

Contributor:  
Contributor:  
Carolyn

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs butternut squash, diced into cubes
4 leeks, white and light green parts only (chopped)
4-6 low sodium chicken broth
kosher salt to taste
black pepper to taste
5 T olive oil

Directions:
Directions:
Heat oven to 400.
On a rimmed baking sheet, toss the squash with 3 T of the olive oil, 1/2 t salt and 1/4 t pepper.
Roast until tender, about 20-25 minutes.
Meanwhile, heat the remaining olive oil in a large saucepan over medium heat.
Add the leeks and cook, stirring frequently until tender, 4-6 minutes.
Add the roasted squash, 4 c of broth and 1/2 t salt and bring to boil.
Reduce heat and simmer 5 minutes.
In a blender, working in batches, puree the soup until smooth, adjusting consistency with remaining broth if necessary.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Top with toasted bread cut in holiday decoration and/or a sprinkle of nutmeg. Carolyn's first attempt at fancy cooking and it was amazing!

 

 

 

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