| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Soups & ste, Taste of ho | 8 | Servings | |
INGREDIENTS
| 2 | md | Carrots; sliced |
| 2 | Ribs celery with leaves; chopped | |
| 2 | md | Leeks (white portion only); sliced |
| 1 | Jalapeno pepper; seeded and minced | |
| 1/4 | c | Butter or margarine |
| 2 | lb | Butternut squash; peeled, seeded and cubed |
| 2 | cn | (14.5oz) chicken broth |
| 1/2 | ts | Ground ginger |
| 1/2 | c | Half and half |
| 1/2 | ts | Salt |
| 1/4 | ts | White pepper |
| 1/2 | c | Chopped pecans; toasted |
INSTRUCTIONS
In a large saucepan, saute carrots, celery, leeks and jalapeno in butter for 10 minutes, stirring occasionally. Add the squash, broth and ginger; bring to a boil. Reduce heat; cover and simmer until the squash is tender about 25 minutes. Cool until lukewarm. In a blender or food processor, puree squash mixture in small batches until smooth; return to pan. Add cream, salt and pepper; mix well. Heat through but do not boil. Garnish with pecans. Yield: 8 servings (2 quarts). NOTES : "A delicious dinner is even more memorable when I start with this creamy soup. It has a bit of zip and super squash flavor. I like serving things that disappear like this soup does. I always get empty bowls back."-Marion Tipton, Phoenix, Arizona Recipe by: Taste of Home, August/September, 1997 Posted to MC-Recipe Digest V1 #1011 by NGavlak <NGavlak@aol.com> on Jan 14, 1998
A Message from our Provider:
“In the sentence of life, the devil may be a comma–but never let him be the period.”