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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.
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