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The Best Butternut Squash Soup


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Member since 2009

Serves | Prep Time | Cook Time

Ingredients

1 cup chopped leeks, white and light green parts only
1 tablespoon butter or ghee
1 teaspoon curry powder
3 10 ounce package of frozen organic squash thawed
3/4 cup pear nectar
3 cups low sodium chicken broth or vegetable broth
1/2 cup evaporated skim milk
salt and pepper to taste
chopped cilantro


1. soak or wash leeks, thoroughly to remove all grit, drain. In a large saucepan, heat butter/ghee over medium low heat. Add leeks and saute until translucent, 5-8 minutes. Add curry and cook for 2 minutes, until fragrant.


2. Add squask, pear nectar, and broth. bring to a simmer and cook over medium heat for 15 minutes.


3. puree soup with a hand blender, or transfer to a food processor or blender and process until thick and smooth. If making ahead, cool and refrigerate.


4. before serving, reheat. add evaporated skim milk and heat through. season to taste with salt and pepper. serve, sprinkled with chopped cilantro.



quick modifications:



you can use onion instead of leeks


use unfiltered apple juice instead of pear juice


after step 3, omit skim milk completely or use coconut milk


Add a pound of peeled and deveined shrimp - heat for about 4 minutes until the shrimp are pink and cooked through.


add 1/3 cup chopped green onions


Pairs Well With


Notes

A dash of local for every season
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