Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Butter

  2. 1 cup 146g / 5.1oz Chopped leek (white part only)

  3. 1 tablespoon 15ml Minced fresh ginger

  4. 2 lbs 908g / 32oz Acorn squash - peeled, seeded, And chopped

  5. 6 cups 1422ml Chicken stock (or reduced-sodium canned chicken broth)

  6. 1 teaspoon 5ml Grated orange zest

  7. 1/2 teaspoon 2 1/2ml Cinnamon

  8. 1/4 teaspoon 1 1/3ml Ground cloves

  9. 1 cup 237ml Light cream or half-and-half

  10. 1/8 teaspoon 0.6ml Grated nutmeg

  11. 1/2 teaspoon 2 1/2ml Salt

  12. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large saucepan, melt butter over medium heat. Add leek and ginger and cook, stirring frequently, until the leek is tender, 3 minutes. Add squash, chicken stock, orange zest, cinnamon, and cloves. Bring to a boil, reduce heat to medium-low, partially cover, and simmer 30 minutes. In a food processor or blender, puree soup in batches until smooth. Return to pan and add cream, nutmeg, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 5 minutes. Serve hot. This recipe yields 6 servings.


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