Butternut Squash Soup

[jat]

Butternut Squash Soup

This is a very quick soup to make. I prefer not having to

wait for the butternut to bake in the oven. Serve with

your favorite curry sauce or a tartlette of whipped cream

scented with ground cinnamon and chives.

8 Servings

2 Medium butternut squash, peeled, seeded and diced.

1 stalk of celery, chopped

1/2 Spanish onion, diced

1 leek, white part only

1 carrot, diced

3 garlic cloves, minced

2 oz. butter

1 bay leaf

2 qt. vegetable stock

2-3 Tbsp. brown sugar

salt and pepper to taste

Over a medium heat, saute the onions, garlic, celery. leek,

and carrots in the butter for five minutes. Add bay leaf,

butternut squash and brown sugar and llightly saute for

three more min. Add the vegetable stock and simmer for 30 min. Remove the bay leaf and blend the soup. You can

strain or leave as is. For a creamy texture finish with

1/2 cup of heavy cream. Add vegetable stock to thin if

needed.

Keywords: Easy

( RG804 )