| 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
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