I love this soup and have to make it every fall.
3 leeks (white portion only), sliced
4 medium carrots, chopped
5 tablespoons butter
3 pounds butternut squash, peeled and cubed
6 cups chicken broth
3 medium zucchini, peeled and sliced (I sometimes do less)
2 teaspoons salt
1/2 teaspoon dried thyme
1/4 teaspoon white pepper
1 cup half-and-half cream
1/2 cup milk
Grated parmesan cheese and chives, optional
In a Dutch oven (large pot) over medium heat, sauté the leeks and carrots in butter for 5 minutes, stirring occasionally. Add squash, broth zucchini, salt, thyme and pepper; bring to a boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes. Cool until lukewarm. In a food processor, puree soup in small amounts until smooth and return to Dutch oven. Add cream and milk and mix well. Heat through but do not boil. Garnish with parmesan and chives if desired.
3 leeks (white portion only), sliced
4 medium carrots, chopped
5 tablespoons butter
3 pounds butternut squash, peeled and cubed
6 cups chicken broth
3 medium zucchini, peeled and sliced (I sometimes do less)
2 teaspoons salt
1/2 teaspoon dried thyme
1/4 teaspoon white pepper
1 cup half-and-half cream
1/2 cup milk
Grated parmesan cheese and chives, optional
In a Dutch oven (large pot) over medium heat, sauté the leeks and carrots in butter for 5 minutes, stirring occasionally. Add squash, broth zucchini, salt, thyme and pepper; bring to a boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes. Cool until lukewarm. In a food processor, puree soup in small amounts until smooth and return to Dutch oven. Add cream and milk and mix well. Heat through but do not boil. Garnish with parmesan and chives if desired.
delish! we all loved this soup.
ReplyDeletemade this last night & loved it!! can't wait to have it for lunch today :)
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