INGREDIENTS

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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