Butternut Squash Soup

Serve this Butternut Squash Soup to warm you on those chilly winter evenings!

2 butternut squash

2 medium leeks, white and pale green parts, cut into 1/2 inch thick slices

grated zest of 1 orange

1/4 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1 1/2 quarts chicken stock-homemade recipe here

1 1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

Cut squash in half lengthwise, remove the seeds and discard. Peel and cut the flesh into 1/2 inch pieces.

In a large saucepan over medium-low heat, cook the leeks in 2 Tbsp. water until they soften, about 10 minutes.

Add squash, orange zest, cinnamon and nutmeg, cook for 2 minutes.

Add 5 cups of chicken stock, salt and pepper, stir to combine.

Cook until squash is tender, about 25 minutes.

Working in batches, transfer the mixture to the bowl of a food processor and puree.

Return soup to pot and reheat, add more stock to thin if desired. Serve hot.

Serves 6

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