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Butternut Squash Chowder
2014-09-15
https://www.metro.ca/userfiles/image/recipes/chaudree-de-courge-musquee-10175.jpg
PT15M
PT25M
PT40M
Melt butter in a saucepan.Add onion and diced pumpkin. Brown 4 minutes.Add apples and cook 2 minutes.Deglaze with white wine and reduce to half volume.Add chicken stock, season and add rosemary.Add the diced potato and cook for 10 to 15 minutes.While cooking, heat olive oil in a frying pan.Add diced bread croutons and toast until crisp.Add prosciutto strips and cook 2 minutes. Set aside.Remove rosemary from soup, if possible, and pour into a bowl.Mix in a blender for smoother results.Garnish with ricotta and croutons.
4
Metro
3
2
4
3
2 Tbsp. (30 mL) unsalted butter
1 medium-size onion, peeled and chopped
1 medium-size butternut squash, peeled and diced
2 medium-size Empire apples, cored and diced
1/2 cup (125 ml) white wine
3 1/2 cups (900 mL) chicken stock, unsalted
salt and fresh ground pepper
2 sprigs of rosemary
1 cup (250 ml) white potatoes, diced
few fresh oregano leaves
Butternut Squash Chowder
4
servings
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME
Ingredients
-
2 Tbsp.
(30 mL)unsalted butter
-
1
medium-size onion, peeled and chopped
-
1
medium-size butternut squash, peeled and diced
-
2
medium-size Empire apples, cored and diced
-
1/2 cup
(125 ml)white wine
-
3 1/2 cups
(900 mL)chicken stock, unsalted
-
salt and fresh ground pepper
-
2
sprigs of rosemary
-
1 cup
(250 ml)white potatoes, diced
-
garnish :
-
3 Tbsp.
(45 mL)extra virgin olive oil
-
1 1/2 cup
(375 mL)crusty bread, diced
-
5
slices prosciutto, cut into strips
-
1/2 cup
(125 mL)light ricotta cheese
-
few fresh oregano leaves
Preparation
Melt butter in a saucepan.
Add onion and diced pumpkin. Brown 4 minutes.
Add apples and cook 2 minutes.
Deglaze with white wine and reduce to half volume.
Add chicken stock, season and add rosemary.
Add the diced potato and cook for 10 to 15 minutes.
While cooking, heat olive oil in a frying pan.
Add diced bread croutons and toast until crisp.
Add prosciutto strips and cook 2 minutes. Set aside.
Remove rosemary from soup, if possible, and pour into a bowl.
Mix in a blender for smoother results.
Garnish with ricotta and croutons.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
