| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats, Dairy | Soup/stews, Vegetables | 6 | Servings | |
INGREDIENTS
| 2 | T | Butter |
| 2 | Carrots, peeled coarsely | |
| chopped | ||
| 1 | Onion, diced | |
| 3 | Leeks, white portion | |
| coarsely chopped | ||
| 2 | Butternut squash, peeled | |
| seeded coarsely chopped | ||
| 6 | c | Chicken broth |
| 1 | c | Heavy whipping cream |
| Salt and pepper | ||
| 2 | Dry white bread, cubed | |
| 1 | T | Butter, melted |
| 1 | t | Cinnamon |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 259
Calories From Fat: 196
Total Fat: 22.2g
Cholesterol: 69.6mg
Sodium: 887.8mg
Potassium: 466.5mg
Carbohydrates: 8.6g
Fiber: 2.7g
Sugar: 3.1g
Protein: 7.7g