My girl's love creamy soups, but I really mean blended soups because I don't usually add any cream. You can make this recipe in under an hour with just 5 ingredients and if you love leek and potato soup, you'll love this too!
Butternut squash is a delicious vegetable all year round, but it's especially good in the winter. I love to add it to chili, stews or curries because it's a good source of beta carotene and fiber.
Some people think it's rather daunting to buy the squash whole. However, most supermarkets now sell it ready prepared, so now there's no excuse to cook it.
It's much cheaper to but it whole, so do give it a try. You will need to peel it first with a sharp vegetable peeler, then cut in half and remove the seeds. The squash is a very hard vegetable, so be careful when cutting and try to use a heavy sharp knife.
Ingredients:
1 tablespoon canola oil
1 small butternut squash, peeled and cut into 1 inch cubes
1 leek, washed and sliced, discard the dark green leaves
3 cups vegetable or chicken broth
1 cup milk (cream or half and half for special occasions)
Directions:
Butternut squash is a delicious vegetable all year round, but it's especially good in the winter. I love to add it to chili, stews or curries because it's a good source of beta carotene and fiber.
Some people think it's rather daunting to buy the squash whole. However, most supermarkets now sell it ready prepared, so now there's no excuse to cook it.
It's much cheaper to but it whole, so do give it a try. You will need to peel it first with a sharp vegetable peeler, then cut in half and remove the seeds. The squash is a very hard vegetable, so be careful when cutting and try to use a heavy sharp knife.
Ingredients:
1 tablespoon canola oil
1 small butternut squash, peeled and cut into 1 inch cubes
1 leek, washed and sliced, discard the dark green leaves
3 cups vegetable or chicken broth
1 cup milk (cream or half and half for special occasions)
Directions:
- Place the oil in a large heavy bottomed pan (with lid) over high heat.
- Add the butternut squash, leeks and a pinch of salt. Reduce heat to medium and cover.
- Cook for approx. 10 minutes, stirring occasionally, making sure the vegetables do not brown. Reduce the heat if this occurs.
- Add the vegetable broth and increase heat until the soup comes to a boil.
- Reduce heat to medium low and simmer for 15 to 20 minutes. Add the milk or cream.
- Puree the soup, either with an immersion blender or in batches with a blender.
- Return the soup to the pan and reheat but do not boil. Season to taste with salt and pepper.
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