Butternut squash soup with leeks
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Butternut squash soup with leeks
  Squash    Leeks    Soups    Appetizers    Vegetarian  
Last updated 6/12/2012 12:42:14 AM. Recipe ID 1215. Report a problem with this recipe.
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      Title: Butternut squash soup with leeks
 Categories: Soups, Appetizers, Vegetarian
      Yield: 10 Cups
 
      1 lg Butternut squash
      2 ts Olive oil
      3 md Leeks
      6 c  Vegetable stock
      1 tb Dried thyme
      1 tb Salt (optional)
  1 1/2 ts Black pepper
           Croutons to taste
 
  Preheat oven to 425F.
  
  Cut squash in half lengthwise and remove seeds and membrane. Place
  halves (cut-side down) on an oiled baking sheet and bake for 25 to 35
  minutes, until tender. Remove peel from squash when cool enough to
  handle. Mash or chop squash into chunks.
  
  Meanwhile, cut off most of the green leaves from leeks (reserve for
  another use if desired).  Slice leeks in half lengthwise and rinse
  well to remove all traces of dirt. Cut into 1/4 inch thick slices.
  Heat olive oil in Dutch oven or soup pot and add leeks.  Cover and
  cook over medium low heat for 10-15 minutes, until leeks are just
  barely soft. Stir in the squash, stock, thyme, salt and pepper, and
  bring mixture to a boil. Reduce heat and simmer soup about 20
  minutes. Serve soup topped with croutons.
  
  Adapted by Karen Mintzias, 




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Recipe ID 1215 (Apr 03, 2005)

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