- Soup
- 45 Minutes
- 8 servings
Ingredients
- 2 medium carrots, sliced
- 2 celery ribs with leaves, chopped
- 2 medium leeks (white portion only), sliced
- 1 jalapeno pepper, seeded and minced
- 1/4 cup butter
- 2 pounds butternut squash, peeled, seeded and cubed (about 6 cups)
- 2 cans (141/2 ounces each) chicken broth
- 1/2 teaspoon ground ginger
- 1/2 cup half–and–half cream
- 1/2 teaspoon salt
- 1/4 teaspoon white or black pepper
- 1/2 cup chopped pecans, toasted
Directions
- In a large saucepan, sauté carrots, celery, leeks, and jalapeno in butter for 10 minutes.
- Add the squash, broth, and ginger; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 25 minutes.
- Cool until lukewarm.
- In a blender or food processor, puree squash mixture in small batches until smooth; return to pan.
- Add cream, salt, and pepper; mix well. Heat through but do not boil.
- Garnish with pecans
