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Bear Mountain Butternut Squash Soup with Cinnamon Croutons
<p>I make this soup every fall when butternut squash is ripe. It is hearty and filling and makes a warm, inviting supper dish on a cool fall evening.</p> <p>This recipe is can be changed up quite a bit. The cinnamon croutons can be replaced with some sour cream and chives, or for a Mexican flair some salsa, sour cream and cheese. I have also added potatoes, parsnips, celery, etc. to the soup mix. You can also substitute the cream with milk or more chicken broth.</p> <p>Before making the soup, I split the squash in half, scoop out the seeds and microwave for 5 – 8 minutes, then cool. Then it is very easy to peel the skin and cut the squash into chunks.</p>Source: Good Housekeeping magazine from many years ago (Entered by Becky Parr)
Step by Step Instructions
- Prepare cinnamon croutons: Preheat oven to 400 degrees. In bowl, toss 3 T melted margarine or butter, cinnamon and 1/4 tsp. salt with bread cubes. Spread bread cubes on jelly roll pan or cookie sheet; bake 10 to 12 minutes until golden brown.
- Soup: Cut off root end from leek. Cut leek lengthwise in half; rinse with cold running water. Coarsely chop white and pale green part of leek; discard tough dark green part. In 5 quart Dutch oven or pot, melt 3 T butter or margarine over medium high heat. Add carrots, onion and leek and cook until browned, about 10 minutes, stirring occasionally. Add squash, chicken broth, 1/2 tsp salt and 2 1/4 c. water and heat until boiling. Reduce heat to low, cover and simmer 15 - 20 minutes until vegetables are very tender. Use an immersion blender, or a regular blender with center part of cover removed, to blend squash mixture until very smooth. In a regular blender use several small batches. Return squash mixture to Dutch oven or pot, stir in cream. Heat soup over medium heat until hot, stirring occasionally. Do not boil.
- Serve topped with cinnamon croutons.
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