Butternut Squash Soup
"A favorite soup I have made many times in the past. Amounts listed will yield about 3 1/2 quarts"
Original is 5-6 servings
Ingredients
Nutritional
- Serving Size: 1 (572.4 g)
- Calories 869.4
- Total Fat - 27.9 g
- Saturated Fat - 8.9 g
- Cholesterol - 34.9 mg
- Sodium - 1450.4 mg
- Total Carbohydrate - 143.6 g
- Dietary Fiber - 2.8 g
- Sugars - 3.7 g
- Protein - 11 g
- Calcium - 154 mg
- Iron - 3.4 mg
- Vitamin C - 116 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
In a Dutch oven heat butter oven medium heat; add in leeks and carrots then saute for 5 minutes stirring occasionally.
Step 2
Add in garlic, cayenne, salt, pepper and thyme; cook for 2 minutes.
Step 3
Add the squash, broth, zucchini; bring to a boil.
Step 4
Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender.
Step 5
Cool mixture until lukewarm.
Step 6
In a blender puree soup in small batches until smooth; return to kettle.
Step 7
Stir in cream; heat through (do not boil) then season with more salt to taste, if needed.
Step 8
Ladle into bowls then prinkle with Parmesan cheese.
Tips
No special items needed.
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