Cream of Winter Squash Soup

Cream of Winter Squash Soup

(6-8 servings)

Ingredients:

2 tbsp. Unsalted Butter

2 carrots, peeled and coarsely chopped

1 medium Onion, diced

3 medium Leeks (white portion), coarsely chopped

2 medium Butternut Squash, peeled, seeded and coarsely chopped

6 cups Chicken Broth

1 cup Heavy Cream

to taste Salt and Pepper

Directions:

In a 4-qt. Dutch oven or sauce pan, melt butter over medium heat.  Add carrots, onion, leeks and squash.  Sauté for 5 minutes.  Stir in chicken broth and bring to a boil.  Reduce heat and simmer 30 minutes.  Remove from heat and cool slightly.  Puree mixture in a blender or food processor in small batches.  Return to the pan.  Add cream, salt and pepper to taste.  Heat through before serving.  Garnish with Cinnamon Croutons, if desired (see note).

Notes:              Cinnamon Croutons; 2 slices dry white bread, cubed, 1 tbsp. butter, melted and 1 tsp. cinnamon.  In a small bowl, toss bread cubes with melted butter and cinnamon until well coated.  Place cubes on a rimmed baking sheet and place in a pre-heated 375-degree oven for 10-15 minutes or until golden brown.  Turn occasionally during baking.  Let cool before using and store in an airtight container, if needed.

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