Native Canadian Squash Soup
|Corn oil/Butter||1⁄4 Cup (4 tbs)|
|Carrots||2 , peeled and sliced|
|Leek||1 , cleaned and sliced|
|Butternut squash||2 Pound, diced (Fresh / Frozen)|
|Chicken broth||7 Cup (112 tbs)|
|Peppercorns||3 , crushed|
|Diced yellow squash||1⁄2 Cup (8 tbs)|
|Seeded chopped cucumber||1⁄2 Cup (8 tbs)|
In a thick-bottomed pot, heat oil or butter.
Saute carrots, leek, and butternut squash until soft.
Add chicken broth, bay leaf, and peppercorns and bring to a boil-this should take about 10 minutes - stirring constantly to avoid sticking.
Force soup through a coarse strainer.
Salt and pepper to taste.
Blanch yellow squash and cucumber in hot water until tender, about 3 minutes.
Drain and set squash and cucumber in individual soup bowls.
Add honey to soup, stir, and pour soup over vegetables.