Squash-and-Potato Soup

February 2011
Squash-and-Potato Soup

by 5 people

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Makes: 4 servings

Prep: 15 mins

Cook: 25 mins

  • 2 tablespoons butter
  • 1 leek, white and light green parts only, halved lengthwise and thinly sliced crosswise
  • 1 bay leaf
  • Salt and pepper
  • 1/2 of a large acorn squash--peeled, seeded and cut into 1/2-inch cubes
  • 1 large baking potato, peeled and cut into 1/2-inch cubes
  • 1 tablespoon flour
  • 3 1/2 cups chicken broth
  • 2 tablespoons heavy cream
  • 1 1/2 teaspoons prepared horseradish
  1. In a large saucepan, melt the butter over medium heat. Add the leek and bay leaf; season with salt and pepper. Cook, stirring, until the leek is softened, 7 to 9 minutes. Stir in the squash and potato; cook until softened, about 5 minutes.
  2. Stir in the flour, then the chicken broth. Bring the mixture to a boil over medium-high heat, then lower the heat to medium-low and simmer until the vegetables are tender and the liquid is thickened, 10 to 12 minutes. Stir in the cream and horseradish.