Organic Soy Lecithin Granules

What could be more fall than butternut squash soup?  Here is an old classic recipe modified from the Joy of Cooking.

Makes 8 cups


1 medium to large butternut squash

3 TB butter or vegetable oil

2 large leeks, white part only, chopped

4 teaspoons minced peeled fresh ginger

4 cups chicken or vegetable broth

11/2 teaspoons salt

                                                  Chopped cilantro

Preheat oven to 350 degrees.  Cut squash lengthwise and place in baking dish with insides facing the bottom of the pan.  Fill the baking dish with 1/4 inch of water and place the baking dish in the oven for 30-45 minutes until the squash is soft.

Heat the butter in a soup pot over medium-low heat.  Add leaks and ginger and cook, stirring until the leeks are tender but not browned, 5 to 10 minutes. Remove the seeds from squash and scrape the cooled flesh from the skin and add it to the leeks.  Add the chicken or vegetable broth.  Bring to a simmer.  Cook for 20 minutes stirring and breaking up the squash.  Puree the soup in a blender or food processor until smooth.  Return to the pot and stir in salt and if desired add more chicken or vegetable broth.  Garnish with cilantro.

Please feel free to give your inquiry in the form below. We will reply you in 24 hours.