| Butternut Squash Soup Category: Soup Source: Todd Yields: 8 cups Servings: 4 Serving Size: 2 cups
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| Instructions | Nutrition | Ratings |
- Wash, peel, and cut potatoes and squash into 3/4" cubes.
- Slice leeks into thin slices.
- Melt butter in a saute pan and once hot, saute potatoes and leeks for 3 minutes, and then saute the leeks for 2 minutes.
- Add the chicken broth and half & half and bring the mixture to a simmer.
- Keep the mixture at a simmer for 20 minutes.
- Puree the mixture in a blender and return to the stove.
- Serve warm, serves 4.