Saturday, July 17, 2010

Velvety Butternut Squash Soup

Velvety Butternut Squash Soup

Added by jenniferperillo on October 27, 2009 in Soups
Prep Time 10 Minutes
Cook Time 1 Hour
Servings 4Difficulty Easy


  • 1 whole Small Butternut Squash, Roasted & Flesh Scooped Out
  • 1 Tablespoon Butter
  • 1 Tablespoon Extra Virgin Olive Oil
  • 2 whole Leeks, White Parts Only, Thinly Sliced
  • 2 cups Vegetable Stock
  • ¼ cups Mixed Toasted Sweetened Coconut And Almonds
  • 1 teaspoon Chopped Cilantro

Preparation Instructions

Start by roasting the squash in a 400ºF oven, until it’s nice and tender, about 30 minutes (split lengthwise and scoop out the seeds first).
Heat butter and oil in a 2-quart pot over medium heat. Add leeks and saute until softened and fragrant. Add roasted butternut squash and stock. Bring to a boil, then reduce to a simmer and cook for 20 minutes.
Pour contents of pot into the glass bowl of a blender and puree until smooth, about 2 minutes. Divide among four bowl and garnish with toasted and almond mixture and a sprinkle of cilantro.

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