I love her writing. may the Prince of Peace grace you today and every day. (Aren't you glad that the way He gives is not like the way the world gives?)
Ok, Brietta, this is the original recipe, which I followed the first time I made this soup (with great results.) The second time, I had no leeks, so I substituted 1 1/2 med. yellow (chopped) onions instead, and it came out fine. I also (both times) cooked the squash ahead of time in the microwave (I find this method MUCH easier than anything else!) and added it as directed in the recipe, but only simmered it for maybe 5-7 min., until it was heated through. If you decide to try it, let me know how it turns out!
Golden Squash Soup 5 medium leeks (white part only), sliced 2 tbsp butter 1 1/2 lbs. butternut squash (about 4 cups) 4 cups chicken broth 1/4 tsp dried thyme 1/4 tsp pepper 1 3/4 cups shredded cheddar cheese 1/4 cup sour cream 2 tbsp. thinly sliced green onions
In a large saucepan, saute leeks in butter until tender. Stir in the squash, broth, thyme, and pepper. Bring to a boil; reduce heat to low. Cover and simmer for 10-15 minutes, until squash is tender. In a blender, cover and process the soup until smooth; return to the pan. Bring to a boil; reduce heat to low. Add the cheese; stir until soup is heated through and cheese is melted. Garnish w/ sour cream and onion.
oh! I forgot to tell you, I have never measured the squash. I've only ever cooked a whole butternut squash, (cut in half) and then used the whole thing in the recipe. :)
I love her writing.
ReplyDeletemay the Prince of Peace grace you today and every day.
(Aren't you glad that the way He gives is not like the way the world gives?)
Ok, Brietta, this is the original recipe, which I followed the first time I made this soup (with great results.) The second time, I had no leeks, so I substituted 1 1/2 med. yellow (chopped) onions instead, and it came out fine. I also (both times) cooked the squash ahead of time in the microwave (I find this method MUCH easier than anything else!) and added it as directed in the recipe, but only simmered it for maybe 5-7 min., until it was heated through. If you decide to try it, let me know how it turns out!
ReplyDeleteGolden Squash Soup
5 medium leeks (white part only), sliced
2 tbsp butter
1 1/2 lbs. butternut squash (about 4 cups)
4 cups chicken broth
1/4 tsp dried thyme
1/4 tsp pepper
1 3/4 cups shredded cheddar cheese
1/4 cup sour cream
2 tbsp. thinly sliced green onions
In a large saucepan, saute leeks in butter until tender. Stir in the squash, broth, thyme, and pepper. Bring to a boil; reduce heat to low. Cover and simmer for 10-15 minutes, until squash is tender.
In a blender, cover and process the soup until smooth; return to the pan. Bring to a boil; reduce heat to low. Add the cheese; stir until soup is heated through and cheese is melted. Garnish w/ sour cream and onion.
oh! I forgot to tell you, I have never measured the squash. I've only ever cooked a whole butternut squash, (cut in half) and then used the whole thing in the recipe. :)
ReplyDeleteBeautiful.
ReplyDelete