Cream of winter squash soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 2 | Carrots; peeled, coarsely chopped | |
| 1 | Onion; diced | |
| 3 | Leeks; white portion, coarsely chopped | |
| 2 | mediums | Butternut squash; peeled, seeded, coarsely chopped |
| 6 | cups | Chicken broth |
| 1 | cup | Heavy whipping cream |
| Salt and pepper | ||
| 2 | slices | Dry white bread; cubed |
| 1 | tablespoon | Butter; melted |
| 1 | teaspoon | Cinnamon |
Directions
CINNAMON CROUTONS
Soup: melt butter in a medium saucepan. Add carrots, onion, leeks and squash; saute for 5 minutes. Stir in chicken broth and bring to a boil.
Reduce heat and simmer 30 minutes. Remove from heat and cool slightly.
Puree in a blender or food processor in small batches. Return to saucepan.
Add whipping cream, salt and pepper to taste. Heat through before serving.
Garnish with cinnamon croutons. Croutons: preheat oven to 375F. In a small bowl, toss bread cubes with butter and cinnamon until well-coated. Place cubes on a baking sheet and bake until golden brown, turning occasionally, about 10 to 15 minutes.
Remove from oven and cool. Store in an airtight container.
The White Gull Inn: More Favorite Recipes from our Kitchen: Centennial Edition, Amherst Press, Andy Coulson, editor Posted to KitMailbox Digest by KrisE56749@... on Feb 5, 1998