Butter Squash Soup

Name: Butter Squash Soup
Ingredients: 1 tablespoon olive oil; 2 large leek, trimmed and sliced; 1/8 teaspoon ground cinnamon; 1/8 teaspoon nutmeg; 5 1/2 pounds butte nut squash, peeled and cubed (4 cups); 2 large carrot, peeled and grated; 3 cups chick stock

7 ingredients

1 steps

Ingredients

1 tablespoon olive oil
2 large leek, trimmed and sliced
1/8 teaspoon ground cinnamon
1/8 teaspoon nutmeg
5 1/2 pounds butte nut squash, peeled and cubed (4 cups)
2 large carrot, peeled and grated
3 cups chick stock

Directions

1

{"0":"Saute leeks till soft, Add cinnamon and nutmeg cooking for 1 minute longer.","2":"Add squash, carrots and broth bringing to a boil.","4":"Reduce to a simmer and cook 20-25 minutes till vegetables are tender.","6":"Puree soup in food processor or blender.","8":"Season with salt and pepper to taste."}