L'Auberge Provencale Bed and Breakfast

Winter Squash Soup: Soup

Servings: 0

Ingredients:

• 

  2 lb Squash (peeled, seeded and chopped)

• 

  1 lb Potato (peeled and chopped)

• 

  1 Leek, white part only - chopped

• 

  1 Onion (medium) - diced

• 

  2 clove Garlic

• 

  1/8 teaspoon Fresh Nutmeg (grated)

• 

  1 quart Chicken Stock

• 

  1 cup Heavy Cream

• 

  1/4 cup Butter

• 

  Salt and Pepper to taste

Step 1:

--In a 6 qt. pot saute leeks, onion and garlic in butter over medium heat for 5 minutes --Add squash, potatoe, nutmeg and chicken stock --Simmer for 20-30 minutes until vegetables are tender --In a blender, puree soup --Strain and return to pot, reheat with cream --Salt and pepper to taste --Serve hot.