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Bear Mountain Butternut Soup

Western.Chefs's picture
Ingredients
  Cinnamon croutons 1⁄2 Cup (8 tbs)
  Leek 1 Medium
  Margarine/Butter 3 Tablespoon
  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)
  Salt 1⁄2 Teaspoon
  Half and half 1⁄2 Cup (8 tbs) (Light Cream)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday

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