Monday, December 22, 2008

Butternut Squash Soup

The credit for the recipe goes to my dad. It's the best butternut squash soup recipe I've ever tried. Let me know what you think...Especially you, Shannon.

4 Tbsp melted butter
1 cup chopped leeks
1/2 cup shallot
1 1/2 lbs. butternut squash chunks
1 quart chicken broth
1 cup heavy whipping cream
1 cup freshly squeezed orange juice
1/2 tsp ground ginger
salt and pepper to taste

dallop of sour cream and/or orange zest for garnish

Melt butter in a large pot
Saute leeks & shallots until brown in the butter
Puree broth and squash chunks (which have been steamed or baked until softened---about an hour prior) and add to the large pot. Bring to a boil...once boiling, reduce to a simmer.
Add heavy cream & orange juice & spice (do not bring to a boil again)

Serve when ready. Add sour cream & zest as garnish

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