Butternut Velvet Soup With Leeks Recipe

1. 1

   A smooth creamy soup

2. 2

   8 servings

3. 3

   Combine squash, apple, white part of leek and broth in 3 qt saucepan.

4. 4

   Cover, bring to simmer and cook over medium heat 25 min.

5. 5

   Puree vegetable and apple slices with 1/2 c. of the broth.

6. 6

   (If using blender, be sure not to fill more than 1/2 full)

7. 7

   Return Puree to saucepan and blend into broth.

8. 8

   Add in seasoning.

9. 9

   Reheat.

10. 10

    Garnish with leek greens.

* Per serving · 4 servings · Values may vary.

No additional tips available.