Creamy Butternut Soup

http://newstartclub.com/recipe/1186

Creamy Butternut Soup

We nix the heavy cream and big knobs of unnecessary butterfat in this butternut soup recipe and instead, offer you a smooth, guilt-free, yet still-creamy comfort soup for your chilliest winter evenings.

Ingredients

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Instructions

  1. Cut squash in half lengthwise, remove seeds, and brush the cut surfaces with olive oil.
  2. Place squash cut side down in a baking dish and bake at 375F until squash is soft when pressed--about 45-60 minutes.  Reserve pan juices, if any, and then cool squash.  When squash is cooled, scoop flesh from the peel and discard the peel.
  3. Meanwhile, cut leeks in half lengthwise, separate leaves, and wash thoroughly.  Chop leeks into small pieces.
  4. In a 5-6 quart pan over medium heat, sauté leeks, garlic, and ginger in butter until the leeks begin to brown--about 6-7 minutes.
  5. Add coriander, squash, reserved juices, and 5 cups of broth.
  6. Mash squash with a potato masher for a coarse soup, or puree in a blender for a smoother soup.
  7. Return the soup to the pan and thin with broth until the desired thickness is met.
  8. Add salt to taste and heat until steaming.
  9. Ladle into bowls and serve.

Enjoy!

Time: 2 hours

Serves: 12-15

Comments ( 1 ) Leave a Comment
  1. 1 Debra Jun 1, 2013, 8:23 AM PDT

    Is the coconut milk like the one in a carton (SILK brand) OR is it the one in the small can (any brand from another country)? Would like to make this SOON. Please respond.

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