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Add a photoServings: 6
Ingredients
- 2 Tbsp. Butter
- 2 x Carrots, peeled, coarsely minced
- 1 x Onion, diced
- 3 x Leeks, white portion, coarsely minced
- 2 med Butternut squash, peeled, seeded, coarsely minced
- 6 c. Chicken broth
- 1 c. Heavy whipping cream Salt and pepper
- 2 slc Dry white bread, cubed
- 1 Tbsp. Butter, melted
- 1 tsp Cinnamon
Directions
- Soup: heat butter in a medium saucepan. Add in carrots, onion, leeks and squash; saute/fry for 5 min. Stir in chicken broth and bring to a boil.
- Reduce heat and simmer 30 min. Remove from heat and cold slightly.
- Puree in a blender or possibly food processor in small batches. Return to saucepan.
- Add in whipping cream, salt and pepper to taste. Heat through before serving.
- Garnish with cinnamon croutons.
- Croutons: preheat oven to 375F. In a small bowl, toss bread cubes with butter and cinnamon till well-coated. Place cubes on a baking sheet and bake till golden, turning occasionally, about 10 to 15 min.
- Remove from oven and cold. Store in an airtight container.
- The White Gull Inn: More Favorite Recipes from our Kitchen: Centennial
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 306g | |
| Recipe makes 6 servings | |
| Calories 117 | |
| Calories from Fat 56 | 48% |
| Total Fat 6.39g | 8% |
| Saturated Fat 3.8g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 489mg | 20% |
| Potassium 318mg | 9% |
| Total Carbs 11.56g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.69g | 2% |
| Protein 3.72g | 6% |
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