Winter Squash Soup

2 lbs. Squash - peeled, seeded and chopped
1 lg. potato - peeled and chopped
1 Leek, white part only - chopped
1 Medium Onion - diced
2 Cloves garlic
1/8 tsp. fresh nutmeg - grated
1 qt. Chicken stock
1 c. heavy cream
1/4 c. butter
Salt and pepper to taste

In a 6 qt. pot sauté leeks, onion and garlic in butter over medium heat for 5 minutes
Add squash, potato, nutmeg and chicken stock
Simmer for 20-30 minutes until vegetables are tender
In a blender, puree soup
Strain and return to pot, reheat with cream
Salt and pepper to taste
Serve hot

Recipe Summary:

Other recipes by L'Auberge Provencale:
Seared Halibut Fillet On Tomato Fondue
Orange Blossom Waffles
Poached Eggs In A Potato Nest
Rose Petal Ice Cream
Summer Corn Bisque With Lobster
Lobster Fricasse
Roasted Leg Of Lamb

Recipe Provided By:
L'Auberge Provencale
White Post, VA

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