Butternut Squash Soup With Walnut-Whiskey Butter

More from this source
Washington Post


Add a comment


8 tablespoons (1 stick) unsalted butter

1 yellow onion, peeled and diced

2 leeks, washed and thinly sliced

2 quarts (8 cups) low-sodium chicken broth

4 pounds (about 2 large) butternut squash, peeled, seeded and cut into 1-inch cubes

3/4 to 1 cup cup heavy (whipping) cream


Freshly ground black pepper

4 tablespoons (1/2 stick) salted butter

1 scallion, chopped

1 ounce whiskey or bourbon

1/4 cup walnuts or pecans, lightly toasted and ground

You might also like

Thai Curried Butternut Squash Soup
Cookie and Kate
Butternut Soup Muffins With Honey Cinnamon Butt...
Wolfgang Puck
Butternut And Acorn Squash Soup
Baja Butternut Squash Soup
Eating Well
Roasted Butternut Squash Soup
Taylor Farms
Butternut Squash Soup With Toasted Walnuts
Cooking Light
Butternut Squash Soup
100 Days of Real Food
Bakery-Soft Butternut-Spinach Rolls
Go Dairy Free
Butternut Squash Soup
Munch Rat
Butternut Squash Soup