Free Recipe Butternut Velvet Soup with Leeks
Recipe Type: Free Soup Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 8
Ingredients for Butternut Velvet Soup with Leeks Recipe
1 lg Butternut squash (1 &
-3/4 pounds); peeled and
-sliced
1 lg Tart apple ( 6 ounces);
-peeled; cored and sliced
1 lg Leek (5 ounces); cleaned
-and sliced (reserve green
-for garnish)
4 c Broth
Salt; freshly grated nutmeg
-and pepper to taste
Butternut Velvet Soup with Leeks Preparation
Date: Fri, 19 Apr 1996 16:43:25 -0700 (PDT) From: Tina D. Bell <tdbell@altair.csustan.edu> 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 1/2 cup of the broth. (If using blender, be sure not to fill more than 1/2 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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