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.