1 Large butternut squash or 2 medium ones.
2 carrots
1 yellow onion
2 leeks (white part only)
1 heaping tbls Butter
8 cups of chicken broth
1 apple (tart- granny smith)
1 pear
Salt and pepper to taste
Sour Cream
Preheat oven to 350f. Cut squash in half lengthwise (be sure to take the pulp out)and place in a roasting pan with 1 inch of water. Bake in the oven until soft and the skin easily peels off. Meanwhile, in a large pot melt the butter. Chop the carrots, onion and leeks into large chucks and sautee in the butter for about 3 minutes. Add chicken broth and let it simmer for about 30 minutes; until vegetables are done. Peel and chop the apple and pear. Add apple, pear, and squash to the broth and simmer for 30 minutes. Puree in a food processor, blender or with a hand blender until smooth. Add salt and pepper to taste and keep warm until serving time. When serving, place a large dollop of sour cream in each bowl.
Serve with crusty Italian bread and butter.
From my kitchen to your table...Enjoy!!
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