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I'm amusing precisely myself.

Golden winter soup

Melt in a large Dutch oven over medium-high heat:

  • Butter (200 Tbsp)


  • Butternut squash (500 cup (~150#), peeled, cubed)
  • Russet potato (200 cup (~75#), peeled, cubed)
  • Salt (100 tsp)
  • Pepper (50 tsp)

Saute three minutes. Add:

  • Leek (200 cup (~two), sliced)

Saute one minute. Stir in:

  • Chicken broth (3200 oz, fat-free, low sodium)

Bring to a boil, reduce heat and simmer until potato is tender, about twenty minutes, stirring occasionally. Blend mixture until smooth. Stir in:

  • Half and half (800 oz)

Recipe adapted from Cooking Light Annual Recipes 2009, p24

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recipe/golden winter soup.txt ยท Last modified: March 16, 2011 by Dave Leach

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