Previous   Up   Next
Chapter:Soup Recipes
Section:Vegetable: Hot
Recipe:Butternut Squash, Yams and Leek Soup
Switch to Chapter View

cardfile icon 

Butternut Squash, Yams and Leek Soup
------------------------------------
3 leeks cut up (use only the white part of the leek, rinse well)
2 large yams, peeled and cut up
2 cups butternut squash, peeled and cut up
64 ounces chicken or vegetable stock
2 tablespoons olive oil

Use large soup pot. Sauté the vegetables quickly in olive oil for three 
minutes. Add stock to the pot. Simmer until tender. Puree all in a blender. 
Nice to serve with chopped chives. Makes 6 servings. Freezes well.

By Lucille Gartenburg. 
Printed in Celiac Sprue Association Lifelines 2012 Volume XXXII No. 1.