Ingredients
- 5 cups cubed (1/2 inch) peeled butternut squash (about 1-1/2 pounds)
- 2 cups cubed (1/2 inch) peeled russet potatoes (about 12 ounces)
- 1 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 2 cups sliced leek
- 1 quart chicken broth
- 1 cup half and half
Instructions
1
Melt butter in a large Dutch oven over medium heat.
2
Add squash, potato, salt and black pepper to pan; sauté 3 minutes.
3
Add leek; sauté 1 minute.
4
Stir in broth; bring to boil. Reduce heat, and simmer 20 minutes, or until potato is tender, stirring occasionally.
5
Using stick blender, pulse until soup is smooth. Add half and half.
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Mar 2010
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