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Home Cookies Using Chocolate Cake Mix With Bittersweet Chocolate Chips

Squash and Leek Soup Recipe

Ingredients

How to make it

  • Cut squash in half lengthwise and remove seeds.
  • Bake at 350 until tender.
  • When cool enough to handle remove pulp from skin and set aside.
  • Sauté leeks and thyme in butter until tender then add pulp and chicken stock and simmer 20 minutes.
  • In blender puree a little at a time then return to pot and season with salt and pepper.
  • If desired garnish with sour cream and chives.

Reviews & Comments 2

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  • ttaaccoo 16 years ago
    This sounds like a winner!! thank you for sharing! I will make this soon! 5555
    Butternut squash will outlast potatoes and onions in surviving freezing . the squash just thaws, and is as good as before!! Not so with potatoes or onions. yucky mushy, smelly, etc.
    Was this review helpful? Yes Flag
  • nemo 17 years ago
    Sounds delicious!
    Was this review helpful? Yes Flag

The Cook

chefmeow Garland, TX

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