Recipe #5369
McIntosh Apple and Butternut Squash Cream Soup
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 30 min |
4
servings
servings
| Category: | Soups |
| Subcategory: | Creams |
| Source: | Académie Culinaire |
Wine & food pairing
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Recipe ingredients
- 2 cups (500 mL) butternut squash
- 1 Tbsp. (15 mL) Irresistibles organic sunflower oil* or butter*
- 2 unpeeled McIntosh apples, cubed
- ¾ cup (180 mL) leek, white part only, thinly sliced
- 2 Tbsp. (30 mL) chopped ginger
- 2 cups (500 mL) vegetable or chicken broth*
- Salt and pepper to taste
- 1 Tbsp. (15 mL) chopped chives
- 7 Tbsp. (105 mL) whipping cream, whipped
Preparation
Peel squash, scoop out seeds and fibres. Cut into cubes.
In a big pot over medium heat, cook squash, apples, leek and ginger in sunflower oil but do not brown.
Add broth, bring to a boil and season lightly. Reduce heat and simmer until vegetables are thoroughly cooked.
Transfer broth and vegetables to a blender or food processor and purée.
Return to pot over low heat.
In a small bowl, gently stir chives into whipped cream.
Ladle soup into bowls and top with a dollop of chive whipped cream.
Suggestion
Shaped like a big pear, butternut squash has a smooth, easy-to-peel skin. This squash keeps 1 month if store in a cool, dry spot.* 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!
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Squash Soup
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