Butternut squash soup

Butternut squash soup



  • milk - 2 c
  • cream - 1/2 pt
  • chicken stock - 4 c
  • leeks - 2 item
  • potatoes* - 4 item
  • butternut squash* - 1 item
  • about 1/4 stick butter

How to make butternut squash soup:

*Use equal amounts of potatoes and squash.

Slice leeks thinly, use only the white part. Wash well. Saute in butter about 10 minutes. Peel and cut potatoes and squash into 1 inch chunks. Cook sauteed leeks, potatoes and squash in chicken stock and milk for about 20 minutes or until potatoes and squash are done. In a blender, add small quantities of mixture with drained tomatoes and a small amount of cream. Pour into another pot. Heat soup thoroughly and serve.

Freezes well. Serves 4 as a main meal. When serving garnish with a pat of butter. For a thicker soup, do not add all the stock.

Recipe categories: Vegetables, Soups & stews, Main dish.

Butternut squash soup
Average rating: 3.7 of 5, total votes: 3
Cook. Time: PT5H30M
Total Time: PT5H30M

Cause of complaint:

Related ingredients:
sugar, vinegar, carrots, sliced, head lettuce, frozen chopped broccoli, mashed sweet potatoes, cans veg-all, drained, can beets, ripe tomatoes, peeled and sliced
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