Recipe

Butternut Squash Soup2 Recipe

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Ingredients

Directions

Step #1 preheat your trusty oven to 425F.
Step #2 Cut squash in half lengthwise & remove seeds & membrane.
Step #3 Place halves (cut-side down) on an oiled baking sheet & bake for 25 to 35 mins, until tender.
Step #4 Remove peel from squash when cool enough to handle.
Step #5 Mash or chop squash into chunks.
Step #6 Meanwhile, cut off most of the green leaves from leeks (reserve for another use if desired).
Step #7 Slice leeks in half lengthwise & rinse well to remove all traces of dirt.
Step #8 Cut into 1/4 inch thick slices.
Step #9 Heat olive oil in Dutch oven or soup pot & add leeks.
Step #10 Cover and cook over medium low heat for 10-15 mins, until leeks are just barely soft.
Step #11 stir in the the squash, stock, thyme, salt & pepper, and bring mixture to a boil.
Step #12 Reduce heat & let simmer soup about 20 mins.
Step #13 Serve soup topped with croutons.
Step #14 Adapted by Karen Mintzias, from "Veggie Life" (January 1995).
Enjoy the BUTTERNUT SQUASH SOUP2 recipe

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