Friday, September 24, 2010
Butternut Squash Soup
Source: Prevention Magazine
2 large leeks (trimmed), green & white parts chopped
1/4 tsp cinnamon
1/8 tsp nutmeg
1.5 lbs butternut squash, peeled & cubed (about 4 cups)
2 large carrots, sliced
3 cups vegetable broth (two 14-oz. cans)
salt & pepper to taste
1. Heat oil in large pot; add leeks & saute until soft (7 minutes). Add cinnamon & nutmeg & saute 1 minute more until fragrant. Add squash, carrots, & broth and bring to a boil.
2. Reduce heat & simmer 25 minutes or until vegetables are tender. Remove from heat & transfer to large bowl; let cool a little. Puree in batches & return to pot. Season with salt & pepper and simmer on low until ready to serve.