Email to The Barefoot Chef      

Recipe Categories: barefootchef's HOME PAGEAPPETIZERS BATHandCOSMETICS BEVERAGES BREAD BREAKFAST CajunCreole CANDY CASSEROLES CheeseCrackers CHICKENWINGS COOKIES CranberryDishes CROCKPOT DESSERTS DOGTREATS DRESSINGSandVINAIGRETTES ETHNIC FISHandSEAFOOD FRUIT HOUSEHOLDTIPS JUSTNUTS MARINADES ORIENTALFOOD PASTA Potatoes POULTRY SALADandDRESSING SALADS SAUCES SAUCESSPREADSANDDIPS SEASONINGS SOUPSandSTEWS STUFFEDFOODS VEGETABLES WEIGHTSMEASUREMENTS

Cream of Butternut Squash Soup




Source of Recipe


Barefoot


List of Ingredients




1 medium butternut squash
2 teaspoons honey + 1 tablespoon honey
1/2 cup leeks, finely chopped
1/2 cup onions, finely chopped
1/2 cup celery, finely chopped
4 tablespoons salted butter
2 cups chicken stock (preferred, but broth can be used)
1 cup Half & Half
1/8 teaspoon nutmeg
Salt to taste
White pepper to taste

Recipe



Cut squash in half and remove seeds. Brush with honey, cover and bake in a 350 degree oven until tender. When cool enough to touch, dig out meat.

In heavy sauce pan saute leeks, onions and celery in butter until tender, but not browned.

Add squash meat and chicken stock, bringing back to a simmer. Add half and half and simmer for 15 minutes.

Take a small hand blender and blend soup until smooth.

Add nutmeg and salt and pepper to taste. At this point, add a tablespoon of honey to sweeten. Simmer for another 10 - 20 minutes.

If soup gets too thick you can add more Half & Half or chicken stock to thin out to suit your taste.

Serve hot.