|
|
 |
Butternut Squash and Dried Cherry Soup
Ingredients:
4 tablespoons unsalted butter1 cup leeks, white part only, chopped and rinsed well1 1/2 pounds Butternut Squash peeled, cleaned and cut into 1 inch pieces4 cups chicken stock1 cup heavy cream1/2 cup orange juice1 1/4 cups Chukar® Dried Cherriessalt and pepper to taste
|
|
|
Directions:
Melt butter and saute leek till soft and golden (about 5 minutes.) Add squash and stock, bring to a boil and simmer till squash is tender (about 30 minutes.) Transfer soup in batches to food processor and puree. Pour into clean saucepan, add cream, orange juice and dried cherries. Add salt and white pepper to taste. Stir over medium heat till hot. Do not broil. You may also serve this soup well chilled, garnished with sour cream or creme fraiche.
This is equally good when made with pumpkin, hubbard or acorn squash. You may also use 3 cups cooked pureed squash, reducing simmering time to 15 minutes.
|
|
|
Print Recipe
