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Butternut squash, cubed
Sauté leeks with garlic cloves. Add carrots and sweet potato (if using) and sauté further. Add squash and water to cover. Use water to desired consistency. (Don't forget, the vegetables cook down.) We like a thick soup, so obviously I only add water to cover
Add 1 tsp. chicken soup mix for each cup of water. Add spices. After cooking, about 25 minutes, I use the stick blender to puree.
Poster's Notes:
Posted by Randy Harris
Nutritional Info Per Serving: N/A
2 leeks, sliced
2 carrots, diced
1 sweet potato/yam (optional)
3 garlic cloves
Garlic powder to taste
Celery salt (optional, I like)
Chicken soup mix
I do not have exact proportions. Not necessary. This is a no-fail soup. Try it, you'll like it. Freezes beautifully.