Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Butter 3 c Chicken stock
1 lg Onion ; chopped 2 c Light cream ; up to 3 cups
2 Leeks ; chopped 2 oz Dry white wine ; optional
1 lg Potato ; peeled and diced Chopped chives, grated
1 c Carrots ; thinly sliced -carrots, for garnish
2 c Butternut squash

Recipe by: anne.evans#rose.com (anne evans)

In a large heavy pot, melt butter; add onion and leeks and cook until
soft

but not brown. Add potato, carrots and squash; cook and stir 2 or 3
minutes. Add stock; cover and simmer about 20 minutes or until
vegetables

are tender. Puree in food processor or blender until very smooth.
Return to saucepan. (Can be made ahead and frozen to this point).
Stir in cream to desired consistency. Add wine if desired. Heat
slowly until very hot (do not boil). Taste and season with salt and
pepper. Serve garnished with a sprinkle of chives or green onions and
a little grated carrot. Makes about 6 servings.

Browse by categories