Recipe
Squash And Leek Soup Recipe
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Chefmeow / All my dishes 2 years, 7 months ago
Yummy.
Prep:15m Cook:30m Servings:8
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 Chefmeow |
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Fans
Ingredients
- 4-1/2 pounds butternut squash
- 4 large leeks cleaned and chopped
- 1 teaspoon dried thyme
- 1/4 cup butter
- 5 cups chicken stock
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
Directions
- 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.
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nemo 2 years, 1 month ago said:
Sounds delicious!
ttaaccoo 9 months, 2 weeks ago said:
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.