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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Butternut Squash and Leek Soup Recipe

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This recipe for Butternut Squash and Leek Soup is from Memories From My Childhood and Beyond..., 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:  
4 1/2 lbs butternut squash, halved lengthwise
5 tbsp unsalted butter
4 large leeks, white and tender green parts, coarsely chopped
7 fresh thyme sprigs or 1 tsp dried
7 or 8 cups low-sodium chicken broth
1 1/4 tsp salt
1/4 tsp pepper
1/2 cup sour cream (full fat 14%)
3 tbsp chopped fresh chives
8 slices bacon, fried crisp and crumbled
Directions:
Directions:
1. Preheat the oven to 350ºF. Place the squash, cut side down, on a baking sheet with parchment paper on it and bake until tender, about 40 minutes to an hour. Let cool slightly. Using a spoon, scoop out and discard the seeds. Scrape the squash from the skin. Discard skin.

2. Meanwhile, in a large Dutch oven or soup pot, melt the butter over low heat. Add the leeks and thyme and cook, stirring occasionally, until soft and browned, about 40 minutes. Discard the thyme sprigs.

3. Stir in the stock and the squash. Simmer over medium-low heat for 20 minutes. Purée soup using immersion blender until very smooth.

4. Ladle the soup into bowls and garnish each serving with 1 tbsp sour cream, 1 tsp chives and a sprinkling of the bacon.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Delicious! Can be doubled and freezes well! Serves 8.

 

 

 

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