Squash Soup
Ingredients
1/4 cup butter
2 carrots, peeled & sliced
1 leek, washed, trimmed & sliced
2 lbs butternut squash, fresh or frozen, diced
7 cups chicken broth
1 bay leaf
3 peppercorns, crushed
1/2 cup yellow squash, diced
1/2 cup cucumber, seeded & diced
2 tbsp honey
salt & pepper to taste
In a large soup pot heat butter until melted (be sure not to burn it). Saute carrots, leek & butternut squash until soft. Add chicken broth, bay leaf & peppercorns - bring to a boil - stirring constantly.
Use immersion blender or pour soup into a blender & puree. Add salt & pepper to taste.
Blanch yellow squash & cucumber in hot water until tender (approx. 3 mins). Drain & set squash & cucumber into individual soup bowls.
Add honey to soup, stir & pour soup over vegetables in bowls.
Serve hot.
Pairs Well With
Notes
This week's contest
Flavors of your heritage
Upcoming Events!
KitchenParty: Heirloom Recipe Chat and Giveaway
Friday, March 10thBakeSpace’s Cookbook Club
Chili Recipes
March 1st - 31st
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film6 Recipes
11217 Downloads
A dash of local for every season
By slyasafox1522 Recipes
16 Downloads
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies6 Recipes
443 Downloads
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
