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Soup & Stew
4 - 6 servings
15 minutes
20 minutes
Chef Debbi Dubbs
1 leek, split in half lengthwise
2 tablespoons olive oil
2 cloves organic garlic, crushed
2 sprigs thyme
2 bay leaves
5 sprigs organic parsley
1 cup white wine
1 1/2 pounds Buttercup Squash, roasted and peeled
5 cups chicken stock
1/2 cup milk
1/2 cup heavy cream
Salt and pepper to taste
Heat oil in a saucepan; add leek and garlic and sauté until soft but not brown.
Add thyme, parsley and bay leaves, stir until coated.
Add white wine and reduce to 2 tbsp.
Add stock and squash, simmer 10 minutes.
Discard the herbs and purée the soup, using a hand immersion blender.
Add milk and cream. Season to taste with salt and pepper. If soup is too thick, add a little more broth to desired consistency.
