Recipe Name Butternut Squash Soup Submitted by EquineRVT Recipe Description Use Butternut and/or Acorn Squash Quantity 6 Quantity Unit bowls Prep Time (minutes) 15 Cook Time (minutes) 50 Ready In (minutes) 65

Ingredients Amount Measure Ingredient 2 tablespoons olive oil 4 cups, cubes butternut squash 3 tablespoons butter 2 leek Leeks 1 1/2 cups chicken stock, low salted 1/4 teaspoon black pepper 1/2 teaspoon oregano 1/2 teaspoon thyme, dry, ground 1 cup buttermilk, low-fat 1/2 teaspoon salt Steps Sequence Step 1 Preheat oven to 180. Cut squash in 1/2 and brush with olive oil. Bake until tender - 45 min. Saute leeks in butter for 10 min. Add squash, stock, and seasonings. Bring to boil and simmer 10 min. Puree soup. Return to heat bring to boil,reduce heat and Add buttermilk, but do not let soup boil