Hands-On Time
15 Mins
Total Time
35 Mins
Yield
Serves 4
Bill Steele

How to Make It

Step 1

Melt the butter over low heat. Stir in the leeks and cook until softened, 4 to 6 minutes.

Step 2

Add the zest, squash, and nutmeg and cook for 2 minutes.

Step 3

Add the stock and bring to a boil. Simmer over medium heat, covered, until squash is tender, about 15 to 20 minutes.

Step 4

Puree in a food processor or blender in two batches. Season with ½ teaspoon salt and ¼ teaspoon pepper.

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