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Butternut Squash Soup 2




Source of Recipe


Brenda Lee Olsen


Recipe Introduction


Origins Unknown


Recipe Link: http://www.livingwithcrohnsdisease.com

List of Ingredients




1 tablespoon canola oil
1/2 cup leeks, finely chopped
1/2 cup chopped onion
1 clove garlic, crushed
1-1/2 lb butternut squash
1 cup gf beer (optional)
1-1/2 cups gf chicken broth
1 teaspoon salt (or to taste)
1/2 teaspoon ground cumin



Recipe



To make the soup:

Using about ½ cup of water, cook the onions, leeks, and garlic until very soft. Save the water. Heat the canola oil in a large saucepan over medium heat. Add onion, leeks, and garlic mixture, including the water they were cooked in. Let this come to a simmer. Add cubed butternut squash and sauté for about 2 minutes. Season with salt and cumin, and then add the beer and chicken broth. Bring to a boil.

Reduce heat and simmer for about 30 minutes, or until squash is tender. Place squash mixture in a blender until smooth. Add back to the pot and continue to cook again until warmed through.

If not using the beer, you may need to add more liquid such as water or rice milk.

Serves: 2