1 cooked acorn squash
3 leeks
3 stalks celery
1 potato
4 oz cream cheese
salt and pepper to taste
Chop leeks, celery and potato and boil in salted water.
Blend cooked squash, boiled vegetales and enough liquid to get desired soup consistency
Blend in cream cheese
Puree all in food processor and add salt and pepper to taste.
ENJOY!
No comments:
Post a Comment