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Categories:Viewed: 34 - Published at: 8 years ago
Ingredients
- 1 teaspoon butter
- 1 leek, sliced
- 2 -3 cups reduced-sodium vegetable stock
- 2 -3 cups white wine
- 1 butternut squash, cubed
- pepper
Method
- In soup pot really cook leeks in the butter, even if they brown a little.
- Add white wine to deglaze, let this sit for a while and bring it to the boil.
- Stir and get drunk on the fumes generally means the alcohol has been cooked off.
- Add stock and bring to the boil.
- Add water if there isnt enough liquid.
- Season with pepper to taste.
- Add pumpkin and simmer until pumpkin is soft.
- Lightly puree pumpkin, but keep it chunky.
- Serve hot.
- Add some cream if you want and more pepper to finish.
