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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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I love this soup because it is thick & creamy without using any cream. I had a huge Butternut squash, and some leeks left from the garden, and this is what developed. Ingredients:
1 large squash (8 cups) |
1 cup chopped onion |
3 leeks, chopped (white and light green parts only) |
1 clove garlic |
2 teaspoons minced fresh ginger |
4 cups chicken stock |
2 tablespoons butter or 2 tablespoons margarine |
1 cup white wine (optional) |
salt and pepper, to taste |
Directions:
1. Cut squash into half lengthwise, clean out seeds and place skin up on a baking dish, bake at 400 for about 45 minute allow to cool, peel off skin and cut into large chunks.
2. In a large pot, saute the onions, ginger, leeks, and garlic in the butter until soft.
3. Add the chicken stock, and wine (if using,or increase chicken stock) and simmer about 20 minute.
4. Transfer to a large bowl or measuring cup.
5. Fill blender or food processer with 1/2 stock and 1/2 squash.
6. (This took me 3 batches) Puree.
7. Return to pot and add salt, pepper to taste.
8. Simmer about 20 minute Freezes well.
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