Yield: three quarts
- 6 c. winter squash meat
- 1 c. leeks, white and light green part, cut into small pieces, then washed to remove the sand
- 1/2 c. salted butter
- 2 c. sweet potatoes, peeled, cut in small pieces
- 6 c. water or chicken stock
- 1 each bay leaf
- 2 c. heavy cream
- 1/4 c. parsley, chopped
- 1/4 c. granulated sugar
- to taste salt
- to taste ground black pepper
Step 1 procedure:
- To yield this amount of fresh squash, use 1 large butternut squash or one medium pumpkin. Cut the squash into large pieces, remove the seeds, and bake it in a covered pan with one inch of water for 1-1/2 hrs. at 375°F until the squash is tender. Allow the squash to cool and then remove the skin.
Step 2 procedure:
- Sweat the leeks and butter in an 8-qt. soup pot. When the leeks have softened, add the cooked squash, potatoes, stock or water and bay leaf. Simmer until the potatoes are tender.
- Remove the bay leaf and puree the soup until it is smooth.
Step 3 procedure:
- Return the soup to the heat and add the cream and parsley. Taste and adjust the seasoning with the sugar, salt, and pepper.
- Optional: To make and use this soup as a complete meal, add your choice of the following to each bowl of soup served: cooked crisp bacon (crumbled), cubed cooked chicken, turkey or pork roast, sautéed leeks and red peppers.