Go to: Just Soup Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
Butternut Velvet Soup with Leeks
1 lg Butternut squash (1 & 3/4 pounds); peeled and sliced
1 lg Tart apple ( 6 ounces); peeled; cored and sliced
1 lg Leek (5 ounces); cleaned and sliced (reserve green for garnish)
4 c Broth
Salt; freshly grated nutmeg and pepper to taste
apple, white part of leek and broth in 3 quart saucepan. Cover,
bring to simmer and cook over medium heat 25 minutes.
Puree vegetable and apple slices with 1/2 cup of the broth. (If using
blender, be sure not to fill more than 1/2 full) Return Puree to
saucepan and blend into broth. Add seasoning. Reheat. Garnish with
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.