Butternut Squash Soup
Taken from my “Favorites” folder!
Yield 3-1/2 quarts
INGREDIENTS:
6 tablespoons butter
3 leeks, sliced (use white part only)
4 medium carrots, chopped
3 garlic cloves, minced (garlic lovers can use more)
1/2 teaspoon cayenne pepper, or adjust to taste
1-1/2 teaspoons seasoned salt
1/2 to 1 teaspoon fresh ground black pepper, or to taste
1/2 teaspoon dried thyme
3 pounds butternut squash, peeled and cubed
6 cups good quality chicken broth
3 medium zucchini, peeled and sliced
1-1/2 cup light cream (such as half-and-half cream)
seasoned salt and fresh ground black pepper, to taste
freshly grated Parmesan cheese
INSTRUCTIONS:—————————————
In a Dutch oven heat butter oven medium heat.
Add in leeks and carrots; saute for 5 minutes stirring occasionally.
Add in garlic, cayenne, salt, pepper and thyme; cook for 2 minutes.
Add the squash, broth, zucchini; bring to a boil.
Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender.
Cool until lukewarm.
In a blender puree soup in small batches until smooth; return to kettle.
Stir in cream; heat through (do not boil).
Season with more salt to taste, if needed.
Sprinkle with Parmesan cheese.
You will also find this recipe on www.recipezazz.com
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- Whipped Butternut Squash
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