Organic Soy Lecithin Granules

What could be more fall than butternut squash soup?  Here is an old classic recipe modified from the Joy of Cooking.


Makes 8 cups

Ingredients

1 medium to large butternut squash

3 TB butter or vegetable oil

2 large leeks, white part only, chopped

4 teaspoons minced peeled fresh ginger

4 cups chicken or vegetable broth

11/2 teaspoons salt

                                                  Chopped cilantro

Preheat oven to 350 degrees.  Cut squash lengthwise and place in baking dish with insides facing the bottom of the pan.  Fill the baking dish with 1/4 inch of water and place the baking dish in the oven for 30-45 minutes until the squash is soft.

Heat the butter in a soup pot over medium-low heat.  Add leaks and ginger and cook, stirring until the leeks are tender but not browned, 5 to 10 minutes. Remove the seeds from squash and scrape the cooled flesh from the skin and add it to the leeks.  Add the chicken or vegetable broth.  Bring to a simmer.  Cook for 20 minutes stirring and breaking up the squash.  Puree the soup in a blender or food processor until smooth.  Return to the pot and stir in salt and if desired add more chicken or vegetable broth.  Garnish with cilantro.


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