Creamy Fall Harvest Soup

Delicious puree of leeks, garlic, butter, butternut squash, carrots, potato, dried herbs, chicken stock, and milk. Seasoned with salt and pepper and garnished with cheddar cheese.

Ingredients -

2 Leeks, white part only, chopped
2 cloves Garlic, chopped
1 tablespoon Butter
1 1/2 to 2 pounds Butternut Squash, peeled, seeded and diced
3 medium Carrots, chopped
1 medium Potato, peeled and diced
1/4 teaspoon Thyme
1/4 teaspoon Rosemary
1-1/2 cups Chicken Broth
1-1/2 cups Milk
Salt and Pepper, to taste
1/2 cup grated Cheddar Cheese

Preparation:

1. In stockpot, sauté leeks and garlic in butter over medium heat.

2. Add diced squash, chopped carrots, diced potatoes, thyme, rosemary and chicken broth to stockpot.

3. Bring to a boil, cover, and reduce heat. Simmer 20 minutes until vegetables are tender.

4. Puree batches of soup in blender and temporarily pour into large bowl. Finish pureeing all the vegetable soup and return to stockpot.

5. Stir in milk. Heat through.

6. Season to taste with salt and pepper.

7. Serve in individual soup bowls and garnish with grated cheddar cheese.

Cooking Tip

Removing Squash Seeds

Use and ice cream scoop to cut out seeds and spaghetti strands without damaging the squash flesh.

Squash Tips

Peeled And Cut Squash

Peeled and cut squash (usually butternut squash) can be found in most supermarkets. While it is preferable to buy a butternut squash and cut your own fresh pieces, this can be a definite time saver.