golden autumn soup
(2 ratings)
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I just adopted this recipe. I will make it soon and post my results. :)
(2 ratings)
yield
6 serving(s)
Ingredients For golden autumn soup
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1/4 cbutter
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1/4 cchives, fresh/chopped
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pinchpepper
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pinchsalt
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2 ozwhite wine, dry (optional)
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2 clight cream
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3 cchicken stock
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2 cbutternut squash, diced in 1/2" cubes
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1 ccarrots, thinly sliced
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1 lgpotato, peeled and diced
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2leeks, white part only, finely chopped
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1 lgonion, chopped
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carrot, shredded
How To Make golden autumn soup
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1In a large heavy pot, melt butter; add onion and leeks and cook until soft but not brown.
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2Add potato, carrots and squash; cook and stir 2 or 3 minutes.
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3Add stock; cover and simmer about 20 minutes or until vegetables are tender.
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4Puree in food processor or blender until very smooth; return to saucepan.
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5(Can be made ahead and frozen to this point).
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6Stir in cream to desired consistency.
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7Add wine if desired; heat slowly until very hot (do not boil).
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8Taste and season with salt and pepper.
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9Serve garnished with a sprinkle of chives and a little grated carrot.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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