Recipes

/

Home & Leisure

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

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.

...continued

swipe to next page

Comments

blog comments powered by Disqus
 
 

Social Connections

Comics

Pickles Michael Ramirez Shoe Momma One Big Happy Blondie