BUTTERNUT SQUASH VELVET

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BUTTERNUT SQUASH VELVET image

Categories     Soup/Stew

Yield 4 large bowls

Number Of Ingredients 8

1.5 lbs butternut squash, peeled (making sure to get down to the tender part, which may take a couple of layers) and cubed
3/4 of a medium onion, chopped
1 leek, washed, white and tender green parts, chopped
Olive oil
1 cup water
2 cups chicken stock
1/3 cup cream
Salt and pepper to taste

Steps:

  • Heat oil in a pot. Sweat onions and leeks a bit, then add water, chicken stock, and a bit of salt. Bring to a boil then cover and reduce heat. Cook until squash is very tender, about 20 minutes. Blend the soup until smooth. Return to pot and add about 1/3 cup of cream. Correct salt and serve immediately.

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