Save this Michael RuhlmanSee original recipe on ruhlman.com

Butternut Squash & Leek Soup

advertise
Butternut Squash & Leek Soup

Ingredients

  • 2 large leeks, white and light green parts only, julienned and cleaned (save dark green parts for stock)
  • 2 tablespoons butter, plus 2 teaspoons or so for the seeds
  • salt to taste
  • 1 butternut squash, peeled, cut in large dice, seeds reserved
  • 2 teaspoons whole dried thyme leaves (not powdered thyme; this is critical)
  • 1 quart 1/2 &; 1/2 (though you won’t use it all; you can get by with 2 cups if you wish)
  • 1/2 cup greek or homemade yogurt, creme fraiche or mascarpone
  • 2 teaspoons fresh thyme leaves (optional)
advertise

Social Stats

0Rating
0-5
44Pinterest
Pins
89Facebook
Shares
16Tweets
0StumbleUpon
Views

Recipe Stats

Published 2014-09-09 12:35:32 (2 years ago).

0 people like this recipe.


Share Recipe

Link

Follow Us


Search Tips
OK
×