Vintage Kitchen: Butternut Squash Soup

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Sandi of Vintage Kitchen in Clarks Summit has a mission:  to introduce people to healthy delicious foods you can prepare at home.  She prepares a quick and easy Butternut Squash soup with home-made croutons.

Butternut Squash Soup

1 butternut squash, peeled and chopped (about 4 cups total)

1 medium leek, sliced (white parts only) and washed and dried

2 tablespoons olive oil



1 teaspoon Italian Seasoning

1 cup white wine

4 cups chicken stock

¼ cup heavy cream, if desired

In a large saucepan, heat olive oil over medium high heat.  Add leek and sauté until the leek is softened, about 3 minutes.  Add butternut squash.  Season with salt, pepper, and Italian seasoning.  Sauté until squash gets golden, about 8 minutes.

Add wine and reduce the wine to about half.  Add enough chicken stock to cover the vegetables and heat to boiling.  Once boiling, cover and reduce heat to a simmer.  Simmer until squash is soft, about 20 minutes.  Using a hand blender or food processor, puree the entire mixture until smooth.

Return to heat.  If desired, add heavy cream.  Serve.

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