Buttercup Squash & Leek Soup with Herb Butter

Buttercup Squash & Leek Soup with Herb Butter
Photo by Ben Fink

Ingredients

  • 2-½ Tbs. kosher salt
  • Chopped fresh chives for garnish
  • 1 tsp. kosher salt
  • ½ lb. (16 Tbs.) unsalted butter, at room temperature
  • ½ cup dry white wine
  • 1 shallot, finely chopped (about 2 Tbs.)
  • 2 Tbs. chopped fresh chives
  • + 6 more ingredients
    • ½ cup dry sherry
    • 4 cups chopped, well-washed leeks, white part only (about 3 large)
    • ¼ tsp. white pepper (more can be added to taste)
    • 1 tsp. to 1 Tbs. white pepper (start with the lesser amount as peppers vary in intensity)
    • 6 cups homemade or low-salt chicken broth
    • 8 cups peeled, seeded, and diced (1-inch cubes) buttercup squash (about 3 medium)

-- Heat a small nonstick sauté pan over medium heat. When hot, add the shallots and heat to release their aroma and lightly toast them, about 30 seconds. Remove from the heat and add the sherry. Set the pan back on the heat and reduce the liquid to 2 Tbs., about 8 minutes. Let cool. In a small mi...

View full recipe at Fine Cooking

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