The following recipe for Winter Squash Soup is from SurvivalBlog reader R.I.S.. It is best made with Butternut Squash.
- 5 medium leeks (white part only), sliced
- 2 tablespoons butter
- 4 cups cubed peeled butternut squash
- 4 cups chicken broth
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1-3/4 cups shredded cheddar cheese
- 1/4 cup sour cream
- 1 green onion, thinly sliced
- In a large saucepan, saute leeks in butter until tender.
- Stir in the squash, broth, thyme, and pepper. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 10-15 minutes. Cool slightly.
- In a blender, cover and process squash mixture in small batches until they are smooth
- Return all to the pan. Bring to a boil. Reduce heat to low.
- Add cheese; stir until soup is heated through and the cheese is melted.
Garnish with sour cream and onion. Serve hot.
This only stores refrigerated for about 24 hours, so plan to consume it all soon.
Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!