Squash Soup
CATEGORIES
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
DIRECTIONS
  1. 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.
  2. Use immersion blender or pour soup into a blender & puree. Add salt & pepper to taste.
  3. Blanch yellow squash & cucumber in hot water until tender (approx. 3 mins). Drain & set squash & cucumber into individual soup bowls.
  4. Add honey to soup, stir & pour soup over vegetables in bowls.
  5. Serve hot.