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
Could also interest you
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
- squash cream soup with emmenthal
- Cream of Leek Soup
- Butternut Squash Soup with Oyster Mushrooms and Balsamic Vinegar
- Butternut squash purée with vanilla
- Crunchy Butternut Squash
- Cream of Calabaza Squash and Blue Cheese
- Oregano Butternut Squash (Musky Squash)
- Cream of Leek, Zucchinis and Artichokes Soup
- McIntosh Apple and Butternut Squash Cream Soup
- Pasta with Mussels and Butternut Squash
Cream of Leek, Zucchinis and Artichokes Soup
You like this recipe?
Please comment it with your account