Butternut velvet soup with leeks
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Butternut squash (1 & 3/4 pounds); peeled and sliced |
| 1 | large | Tart apple ( 6 ounces); peeled; cored and sliced |
| 1 | large | Leek (5 ounces); cleaned and sliced (reserve green for garnish) |
| 4 | cups | Broth |
| Salt; freshly grated nutmeg and pepper to taste | ||
Directions
Date: Fri, 19 Apr 1996 16:43:25 -0700 (PDT) From: "Tina D. Bell" <tdbell@...> Combine squash, apple, white part of leek and broth in 3 quart saucepan.
Cover, bring to simmer and cook over medium heat 25 minutes.
Puree vegetable and apple slices with ½ cup of the broth. (If using blender, be sure not to fill more than ½ full) Return Puree to saucepan and blend into broth. Add seasoning. Reheat. Garnish with leek greens.
FATFREE DIGEST V96 #109
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .
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