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“I have seen several versions of this soup but I took the best of the others and created this one. It is wonderful on a cold day!”
READY IN:
1hr 55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine squash, leeks, orange juice, brown sugar and cinnamon stick in a cake pan. Stir together and cover with foil. Roast in the oven at 450 degrees for 35-45 minutes in a standard oven.
  2. Make roux using the butter and flour. Brown until sandy in color. Add chicken broth about 1/2 cup at a time, whisking to avoid lumps.
  3. When squash mixture is finished roasting, remove cinnamon stick and add to chicken broth mixture.
  4. Simmer over medium heat for 1 hour or until squash is falling apart. Blend with an immersion blender. Strain soup by pressing through a sieve. (Can be made a day prior to this point.).
  5. Bring strained soup to medium heat. Temper cream with 1/2-3/4 cup of soup. Stirring to bring temperature up so it won't curdle, then stir into soup. Simmer over medium low to bring to temperature and serve!

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