Cream of Squash and Leek Soup

Cream of Squash and Leek Soup
Photo by www.myrecipes.com

Ingredients

  • 1 cup milk
  • Toppings: shredded Parmesan cheese, chopped fresh chives or parsley
  • 1 ½ teaspoons salt
  • 6 cups chicken broth
  • ¼ teaspoon pepper
  • 1 cup milk
  • 1 ½ teaspoons salt
  • + 13 more ingredients
    • Toppings: shredded Parmesan cheese, chopped fresh chives or parsley
    • 2 medium butternut squash (about 4 pounds), peeled, seeded, and cubed
    • 2 medium butternut squash (about 4 pounds), peeled, seeded, and cubed
    • 1/3 cup butter or margarine
    • 2 small leeks
    • ¼ teaspoon dried thyme
    • 1 cup whipping cream
    • ¼ teaspoon pepper
    • 6 cups chicken broth
    • 2 small leeks
    • 1 cup whipping cream
    • ¼ teaspoon dried thyme
    • 1/3 cup butter or margarine

Discard roots and green tops of leeks. Cut leeks in half lengthwise; rinse well, and chop. Melt butter in Dutch oven over medium heat; add leeks, and sauté 4 minutes or until tender. Stir in squash and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until squash ...

View full recipe at My Recipes

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