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Seriously Simple: Butternut squash soup is cozy comfort on a chilly night

By Diane Rossen Worthington, Tribune Content Agency on

2 garlic cloves, minced

6 cups chicken stock

1 teaspoon maple syrup

2 tablespoons finely chopped parsley

Salt and freshly ground black pepper

1 tablespoon fresh lemon juice

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1/4 cup chipotle garlic cream (see following recipes)

2 tablespoons finely chopped chives, for garnish

1. Heat the oil in a large saucepan over medium-high heat. Add leeks and saute for 5 minutes, or until softened. Add the squash and cook 3 more minutes or until nicely coated. Add garlic and cook for another minute. Add the stock, syrup, salt, pepper and lemon juice, and mix together. Bring to a boil and then reduce the heat to medium low and, cover and simmer over medium heat for 20 to 25 minutes.

2. Puree the soup in the pan with a hand blender or in a food processor fitted with the metal blade. Taste for seasoning. Pour into serving bowls and garnish with the chipotle cream and the chives. Serve immediately.


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