Cream of Squash and Leek Soup

Name: Cream of Squash and Leek Soup
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 30
Cuisine: Global
Ingredients: 79 milliliters butter or margarine; 2 kilograms medium butternut squash (about , peeled, seeded, and cubed; 1 liters chicken broth; 0 teaspoons dried thyme; 2 smalls leeks; 237 milliliters milk; 30 servings Toppings: shredded Parmesan cheese, chopped fresh chives or parsley; 0 teaspoons pepper; 2 teaspoons salt; 237 milliliters whipping cream

Cream of Squash and Leek Soup might be just the main course you are searching for. This recipe serves 30. One serving contains 201 calories, 12g of protein, and 13g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. A mixture of butter, milk, whipping cream, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes around 1 hour and 20 minutes.

Instructions

Discard roots and green tops of leeks.

Ingredients you will need

Leek

Cut leeks in half lengthwise; rinse well, and chop.

Ingredients you will need

Leek

Melt butter in Dutch oven over medium heat; add leeks, and saut 4 minutes or until tender. Stir in squash and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until squash is tender.

Ingredients you will need

Butter

Squash

Leek

Equipment you will use

Dutch Oven

Remove from heat, and cool 10 minutes.

Process squash mixture, in batches, in a food processor or blender until smooth, stopping to scrape down sides. Return mixture to Dutch oven; stir in whipping cream and milk, and simmer, stirring occasionally, 20 minutes or until thoroughly heated. (Do not boil.)

Ingredients you will need

Whipping Cream