Squash & Leek Soup

Name: Squash & Leek Soup
Ingredients: 1 large squash (8 cups); 1 cup chopped onion; 3 leeks, chopped (white and light green parts only); 1 clove garlic; 2 teaspoons minced fresh ginger; 4 cups chicken stock; 2 tablespoons butter or 2 tablespoons margarine; 1 cup white wine (optional); salt and pepper, to taste

9 ingredients

8 steps

Ingredients

1 large squash (8 cups)
1 cup chopped onion
3 leeks, chopped (white and light green parts only)
1 clove garlic
2 teaspoons minced fresh ginger
4 cups chicken stock
2 tablespoons butter or 2 tablespoons margarine
1 cup white wine (optional)
salt and pepper, to taste

Directions

1

Cut squash into half lengthwise, clean out seeds and place skin up on a baking dish, bake at 400 for about 45 minute allow to cool, peel off skin and cut into large chunks.
2

In a large pot, saute the onions, ginger, leeks, and garlic in the butter until soft.
3

Add the chicken stock, and wine (if using,or increase chicken stock) and simmer about 20 minute.
4

Transfer to a large bowl or measuring cup.
5

Fill blender or food processer with 1/2 stock and 1/2 squash.
6

(This took me 3 batches) Puree.
7

Return to pot and add salt, pepper to taste.
8

Simmer about 20 minute Freezes well.