Recipe #1556
Cream of Leek and Butternut Squash
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 1 h |
8 - 10
servings
servings
Wine & food pairing
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Recipe ingredients
- 1 Tbsp. (15 mL) olive oil*
- 2 leeks, well rinsed and coarsely chopped
- 1 butternut squash, peeled, seeds removed, and cubed (about 1 kg/2 lb.)
- 2 small red apples, peeled and cubed
- 4 cups (1 L) chicken bouillon*
- Salt and white pepper to taste
- 1/2 tsp. (2 mL) ground sage
- 1/2 tsp. (2 mL) allspice
- 3/4 cup (180 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.
Purée in a blender or food processor.
Just before serving, heat soup and add half-and-half. Stir and lower heat. Serve.
Suggestion
Prepare soup ahead of time up to and including puréeing it. Refrigerate. Just before serving, reheat it and add half-and-half.Sprinkle with chopped fresh chives and toasted garlic croutons.
Occasion: Christimas Holidays
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
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- Crunchy Butternut Squash
- Butternut Squash Soup with Oyster Mushrooms and Balsamic Vinegar
- squash cream soup with emmenthal
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- Cream of Leek, Zucchinis and Artichokes Soup
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- McIntosh Apple and Butternut Squash Cream Soup
Butternut Squash Soup with Oyster Mushrooms and Balsamic Vinegar
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