Ingredients
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1
-
1
-
3
-
1
-
2
-
4
-
2
-
1
-
-
-
-
-
-
-
Directions
Squash & Leek Soup, I love this soup because it is thick & creamy without using any cream I had a huge Butternut squash, and some leeks left from the garden, and this is what developed , A delicious, hearty, healthy soup! I halved the recipe & substituted with an acorn squash The mandatory wine was Sauvignon Blanc direct from Toolie’s cellar – I enjoyed a glass while the soup was simmering Thanx Toolie & Lois!
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Steps
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1
Done
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Cut Squash Into Half Lengthwise, Clean Out Seeds and Place Skin Up on a Baking Dish, Bake at 400 For About 45 Minute Allow to Cool, Peel Off Skin and Cut Into Large Chunks. |
|
2
Done
|
in a Large Pot, Saute the Onions, Ginger, Leeks, and Garlic in the Butter Until Soft. |
|
3
Done
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Add the Chicken Stock, and Wine (if Using,or Increase Chicken Stock) and Simmer About 20 Minute. |
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4
Done
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Transfer to a Large Bowl or Measuring Cup. |
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5
Done
|
Fill Blender or Food Processer With 1/2 Stock and 1/2 Squash. |
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6
Done
|
(this Took Me 3 Batches) Puree. |
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7
Done
|
Return to Pot and Add Salt, Pepper to Taste. |
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8
Done
|
Simmer About 20 Minute Freezes Well. |
