Butternut Squash Soup with Leeks

[Guest guest]

MMMMM----- Recipe via Meal-Master v8.02

 

Title: Butternut Squash Soup with Leeks

Categories: Soups, Appetizers, Vegetarian

Yield: 10 cups

 

1 lg Butternut squash

2 ts Olive oil

3 md Leeks

6 c Vegetable stock

1 tb Dried thyme

1 tb Salt (optional)

1 1/2 ts Black pepper

Croutons to taste

 

Preheat oven to 425F.

 

Cut squash in half lengthwise and remove seeds and membrane. Place

halves (cut-side down) on an oiled baking sheet and bake for 25 to 35

minutes, until tender. Remove peel from squash when cool enough to

handle. Mash or chop squash into chunks.

 

Meanwhile, cut off most of the green leaves from leeks (reserve for

another use if desired). Slice leeks in half lengthwise and rinse

well to remove all traces of dirt. Cut into 1/4 inch thick slices.

Heat olive oil in Dutch oven or soup pot and add leeks. Cover and

cook over medium low heat for 10-15 minutes, until leeks are just

barely soft. Stir in the squash, stock, thyme, salt and pepper, and

bring mixture to a boil. Reduce heat and simmer soup about 20

minutes. Serve soup topped with croutons.

 

Adapted by Karen Mintzias, from " Veggie Life " (January 1995)

 

MMMMM

 

**++**++**++**++**++**++**++**++**++**++**++**++**++**++**++**

 

Want to contact Karen? Email ilyce or firecatilyce

Into cooking? Ask Karen about 101Weekly Recipes

Want to find Karen on Amazon?

 

http://www.amazon.com/exec/obidos/wishlist/38SWC2EM6XFR5/ref=wl_em_to?add-fa

v=1