Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Cream of Leek and Butternut Squash
2013-08-06
https://www.metro.ca/userfiles/image/recipes/creme-poireaux-courge-musquee-1556.jpg
PT30M
PT30M
PT1H00M
Heat oil in a large saucepan over medium heat. Add leeks and cook 8 minutes.Add squash, apples, bouillon, salt, pepper, sage and allspice. Bring to a boil and simmer for 20 minutes or until vegetables are cooked.Puree in a blender or food processor.Just before serving, heat soup and add half-and-half. Stir and lower heat. Serve.
10
Metro
3
14
5
1
1 Tbsp. (15 mL) olive oil
2 leeks, well rinsed and coarsely chopped
1x2 lb (1x1 kg) butternut squash, peeled, seeds removed, and cubed
2 small red apples, peeled and cubed
4 cups (1 L) chicken bouillon
salt and white pepper to taste
1/2 tsp. (3 mL) ground sage
1/2 tsp. (3 mL) all spice
3/4 cup (190 mL) cream 10%
Cream of Leek and Butternut Squash
10
servings
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME
Ingredients
-
1 Tbsp.
(15 mL)olive oil
-
2
leeks, well rinsed and coarsely chopped
-
1x2 lb
(1x1 kg)butternut squash, peeled, seeds removed, and cubed
-
2
small red apples, peeled and cubed
-
4 cups
(1 L)chicken bouillon
-
salt and white pepper to taste
-
1/2 tsp.
(3 mL)ground sage
-
1/2 tsp.
(3 mL)all spice
-
3/4 cup
(190 mL)cream 10%
Preparation
Heat oil in a large saucepan over medium heat. Add leeks and cook 8 minutes.
Add squash, apples, bouillon, salt, pepper, sage and allspice. Bring to a boil and simmer for 20 minutes or until vegetables are cooked.
Puree in a blender or food processor.
Just before serving, heat soup and add half-and-half. Stir and lower heat. Serve.
Source :
Metro
Legal Notice
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.
