Bear Mountain Butternut Soup
|Cinnamon croutons||1⁄2 Cup (8 tbs)|
|Carrots||2 Medium, coarsely chopped|
|Onion||1 Medium, coarsely chopped|
|Butternut squash||1 Medium, peeled and cut into 1 inch cubes|
|Chicken broth||1 Can (10 oz)|
|Half and half||1⁄2 Cup (8 tbs) (Light Cream)|
Prepare Cinnamon Croutons.
Cut off root end from leek.
Cut leek lengthwise in half; rinse with cold running water to remove sand.
Coarsely chop white and pale green part of leek; discard tough dark green part.
In 5 quart Dutch oven or saucepot, melt margarine or butter over medium high heat.
Add carrots, onion, and leek and cook until browned, about 10 minutes, stirring occasionally.
Add squash, chicken broth, salt, and 2 1/4 cups water; heat to boiling.
Reduce heat to low; cover and simmer 15 to 20 minutes, until squash is very tender.
In blender (with center part of cover removed to allow steam to escape), blend squash mixture at low speed in small batches until very smooth.
Return squash mixture to Dutch oven; stir in half and half.
Heat soup over medium heat until hot, stirring occasionally.
Serve soup with Cinnamon Croutons.
Makes about 8 3/4 cups or 12 first course servings.
CINNAMON CROUTONS: Preheat oven to 400°F.
Cut 4 ounces French bread (1/2 loaf) into 3/4 inch cubes (you should have about 4 cups).
In bowl, toss 3 tablespoons melted margarine or butter, 1/4 teaspoon ground cinnamon, and scant 1/8 teaspoon salt with bread cubes.
Spread bread cubes in 15 1/2" by 10 1/2" jelly roll pan; bake 10 to 12 minutes, until golden.