Leek & Butternut Squash Soup

Name: Leek & Butternut Squash Soup
Yield: 8
Ingredients: 1 tbsp nut-free flavorless vegetable oil; 1 3/4 pints (1 liter) chicken or vegetable stock; 1 good-sized butternut squash; 1 tsp molasses or dark brown sugar (optional); 2 tbsp butter; salt and freshly ground black pepper to season; 2 leeks, white parts only, finely chopped; 2 tbsp chopped fresh coriander or parsley; 1 1/2 tsp curry powder; 3 tbsp single cream; 1/2 tsp ground cumin

Leek & Butternut Squash Soup was pinched from <a href="http://www.ivillage.com/leek-butternut-squash-soup/3-r-64803" target="_blank">www.ivillage.com.</a>

"Home-made soups, both delicious and nourishing, call for home-made stock, but if you don’t have time, find a bouillon powder you can trust. I’ve gone to town with the toppings: herbs, seeds, bacon, and cream, but just one or two will turn a plain soup into something substantial or fancy. A tip for gluten-avoiders is to keep a store of gluten-free croutons handy for soup and salad garnishes...."

INGREDIENTS

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1 tbsp nut-free flavorless vegetable oil

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1 3/4 pints (1 liter) chicken or vegetable stock

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1 good-sized butternut squash

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1 tsp molasses or dark brown sugar (optional)

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2 tbsp butter

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salt and freshly ground black pepper to season

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2 leeks, white parts only, finely chopped

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2 tbsp chopped fresh coriander or parsley

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1 1/2 tsp curry powder

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3 tbsp single cream

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1/2 tsp ground cumin

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