Cream Of Squash And Leek Soup Recipe

Name: Cream Of Squash And Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small leeks; 1/3 cup butter or margarine; 2 medium butternut squash (about 4 pounds), peeled, seeded, and cubed; 6 cups chicken broth; 1 1/2 teaspoons salt; 1/4 teaspoon dried thyme; 1/4 teaspoon pepper; 1 cup whipping cream; 1 cup milk; Toppings: shredded Parmesan cheese, chopped fresh chives or parsley

Servings: persons

2 small leeks
1/3 cup butter or margarine
2 medium butternut squash (about 4 pounds), peeled, seeded, and cubed
6 cups chicken broth
1 1/2 teaspoons salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 cup whipping cream
1 cup milk
Toppings: shredded Parmesan cheese, chopped fresh chives or parsley

1
Discard roots and green tops of leeks. Cut leeks in half lengthwise; rinse well, and chop.
2
Melt butter in Dutch oven over medium heat; add leeks, and saute 4 minutes or until tender. Stir in squash and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until squash is tender. Remove from heat, and cool 10 minutes.
3
Process squash mixture, in batches, in a food processor or blender until smooth, stopping to scrape down sides. Return mixture to Dutch oven; stir in whipping cream and milk, and simmer, stirring occasionally, 20 minutes or until thoroughly heated. (Do not boil.) Serve with desired toppings.

1259

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 small leeks, 1/3 cup butter or margarine, 2 medium butternut squash (about 4 pounds), peeled, seeded, and cubed, 6 cups chicken broth, and more.

Yes, Cream Of Squash And Leek Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream Of Squash And Leek Soup

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