Creamy Butternut Squash Soup
This rich, creamy soup is perfect for fall, either as a starter or a main dish.
- 2 large leeks white part only, cleaned and sliced
- 2 ribs of celery chopped
- 2 Tbsp butter
- 2 butternut squash peeled, seeds removed, chopped
- 3 tart green apple peeled, cored, chopped
- 12 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon creamy peanut butter
- 2 tablespoons Worcestershire sauce
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper to taste
- S&P to taste
In a Dutch oven or large saucepan, over medium-high heat, melt butter, but do not brown. Add the leeks and celery and sauté for 5 minutes. Stir often to wilt vegetables, do not brown them.
Once vegetables are tender, add squash, apple, and broth. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. Remove pot from heat and add peanut butter. Puree with a stick blender until smooth.
Stir in cream, Worcestershire, and seasonings. Season to taste with salt and pepper.
If soup is too thick, slowly stir in additional water or chicken broth until the desired consistency is reached.