Butternut Squash Soup

Winter is almost over... and with that will come the end of warm hearty winter meals so I must share this recipe while the squash is still plentiful and the days are still cool! This soup is a favorite in our home, my husband loves it and my daughter eats it.

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!!