RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Butternut Squash Vichyssoise - dairy
Serves 6 2 tablespoons oil 2 leeks white part only, chopped 1 cup vegetable stock or water 1 large butternut squash, peeled, seeded and cut into one-inch cubes 1 cup half and half or cream 1 bunch watercress leaves salt and pepper Heat oil in medium saucepan. Cook leeks until soft. Add stock and bring to a boil. Add squash and simmer, partially covered, until tender, about 20 minutes. Puree mixture in blender or food processor with about 3/4 of the watercress. Taste for salt and pepper. Serve garnished with remaining watercress leaves. May be served room temperature, cold or hot. Louise Fiszer Food: Jewish Holiday Cooking
