Homemade butternut squash soup has to be one of my all time favorite soups to make. It’s easy to make, filling and such a perfect fall meal. The originally recipe I was given called for milk and half and half. I opted not to use it and love it just as much. I thought why add more calories when its not needed?
INGREDIENTS
- 3 leeks sliced (white portion only)
- 4 medium carrots chopped
- 5 tablespoons of butter
- 3 pounds of butternut squash pealed and cubed (approx. 2 small – medium)
- 6 cups of chicken broth
- 3 medium zucchini peeled and sliced
- 2 tsp salt
- 1/2 tsp dried thyme
- 1/4 white pepper
- Top with crab meat and chives (optional)
DIRECTIONS
- In a large pot or dutch oven sauté leeks and carrots in butter for 5-10 minutes.
- Add squash, broth, zucchini, salt, thyme and pepper: bring to a boil.
- Reduce the heat and simmer until the vegetables are tender. Approximately 30 minutes.
- Remove from heat and use an emersion blender to puree. If you do not have an emersion blender a food processor or blender can be used.
- Top with crab meat and chives. I also like to serve with a sourdough or rye bread.
- Enjoy!