Tuesday, September 22, 2009

Butternut Squash Soup

Autumn is in the air, and you couldn't get more Fallish than cooking a warm bowl of this little number. My friend made this the other day and people in the neighborhood could even smell its yummy goodness. I am going to try it later this week!

3 Leeks (white part only) sliced
4 med carrots chopped
5 TB butter
3 lbs butternut squash peeled and cubed
6 C. chicken broth
3 med zucchini peeled and sliced
1/2 tsp. dried thyme (If you don't have this on hand it is fine)
1/4 tsp. pepper
1 1/2 C. half & half
grated parmesan or cheddar cheese

Over med heat, saute the leeks and carrots in butter approx. 5 min. stirring occasionally. Add squash, broth, zucchini thyme and pepper; bring to a boil. Reduce heat cover and simmer until veggies are tender (about 30 min) Cool to luke warm. Puree in blender or food processor until smooth. Add cream, mix well and heat thoroughly but don't boil. Garnish with cheese. Makes 12 servings and freezes well!

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