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SOUP - Roasted squash with apple and brie Recipe

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This recipe for SOUP - Roasted squash with apple and brie is from A COOK AND CHEF EXTRAORDINARE, 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:  
1 large butternut squash
1 carrot
1 medium onion
1 leek, white portion only
2 tbsp butter
8 cups chicken stock

1 apple, peeled and chopped
1 bay leaf
1 tsp sugar
salt and freshly ground pepper

8 oz Brie
Snipped Chives

Directions:
Directions:
Cut squash in half lengthwise and remove seeds. Place cut side down on pan and bake at 350 degrees until tender (45 minutes), or microwave cut side down in small amount of water, covered for 10 minutes.

Chop carrot, onion and leek into 1 inch pieces and place in large pot. Gently saute in butter. Do not brown. Scrap flesh from cooked squash and add to vegetables. Add stock and bring to boil. Add apple, bay leaf and sugar to stock mixture. Simmer, uncovered for 30 minutes. Remove bay leaf and puree soup in batches. Season with salt and pepper to taste.

Slice off outer skin of Brie and cut into 1/2 inch pieces. Place cheese in bottom of soup bowls and fill with hot soup. Garnish with chives.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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