| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats, Dairy | Soup/stews, Vegetables | 6 | Servings | |
INGREDIENTS
| 2 | tb | Butter |
| 2 | Carrots; peeled, coarsely chopped | |
| 1 | Onion; diced | |
| 3 | Leeks; white portion, coarsely chopped | |
| 2 | md | Butternut squash; peeled, seeded, coarsely chopped |
| 6 | c | Chicken broth |
| 1 | c | Heavy whipping cream |
| Salt and pepper | ||
| 2 | sl | Dry white bread; cubed |
| 1 | tb | Butter; melted |
| 1 | ts | Cinnamon |
INSTRUCTIONS
CINNAMON CROUTONS Soup: melt butter in a medium saucepan. Add carrots, onion, leeks and squash; saute for 5 minutes. Stir in chicken broth and bring to a boil. Reduce heat and simmer 30 minutes. Remove from heat and cool slightly. Puree in a blender or food processor in small batches. Return to saucepan. Add whipping cream, salt and pepper to taste. Heat through before serving. Garnish with cinnamon croutons. Croutons: preheat oven to 375F. In a small bowl, toss bread cubes with butter and cinnamon until well-coated. Place cubes on a baking sheet and bake until golden brown, turning occasionally, about 10 to 15 minutes. Remove from oven and cool. Store in an airtight container. The White Gull Inn: More Favorite Recipes from our Kitchen: Centennial Edition, Amherst Press, Andy Coulson, editor Posted to KitMailbox Digest by KrisE56749@aol.com on Feb 5, 1998
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