Title: Cream of Winter Squash Soup
Categories: Soup/stews, Vegetables
Yield: 6 Servings

2 tb Butter
2 Carrots; peeled, coarsely
-chopped
1 Onion; diced
3 Leeks; white portion,
-coarsely chopped
2 md Butternut squash; peeled,
-seeded, coarsely chopped
6 c Chicken broth
1 c Heavy whipping cream
Salt and pepper

-----------------------------CINNAMON CROUTONS-----------------------------
2 sl Dry white bread; cubed
1 tb Butter; melted
1 ts Cinnamon

Soup: melt butter in a medium saucepan. Add carrots, onion, leeks and
squash; saute for 5 minutes. Stir in chicken broth and bring to a boil.
Reduce heat and simmer 30 minutes. Remove from heat and cool slightly.
Puree in a blender or food processor in small batches. Return to saucepan.
Add whipping cream, salt and pepper to taste. Heat through before serving.
Garnish with cinnamon croutons.

Croutons: preheat oven to 375F. In a small bowl, toss bread cubes with
butter and cinnamon until well-coated. Place cubes on a baking sheet and
bake until golden brown, turning occasionally, about 10 to 15 minutes.
Remove from oven and cool. Store in an airtight container.

The White Gull Inn: More Favorite Recipes from our Kitchen: Centennial
Edition, Amherst Press, Andy Coulson, editor
Posted to KitMailbox Digest by KrisE56749@aol.com on Feb 5, 1998