Turban Squash Soup
| Preparation: | 25 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 35 min |
| Total: | 1 h |
servings
| Category: | Soups |
| Subcategory: | Creams |
| Source: | Chef Robert Villeneuve |
Recipe ingredients
- 1¼ cups (310 mL) turban squash flesh
- 1 leek
- 2 medium carrots, peeled
- 1 medium Irresistibles potato*, peeled
- 2 Tbsp. (30 mL) half-salted butter*
- 3½ cups (875 mL) chicken broth*
- ½ cup (125 mL) cooking cream 15%
- Irresistibles dill weed* to taste
Preparation
Cut off top of squash.
Scoop out seeds and flesh.
Coarsely chop leak, carrots and potato.
Melt butter in a pan, then add vegetables and flesh of squash.
Sweat, covered, on medium for 3 minutes, stirring occasionally.
Add chicken broth, cover and simmer for 30 minutes or until vegetables are thoroughly cooked.
Preheat oven to 350ºF (180ºC).
Transfer vegetables and broth to a blender or food processor and purée.
Return to pot and heat on low.
Stir in 7 Tbsp. (105 mL) of cream.
Bake squash shell for 10 minutes.
Remove from oven and fill with hot soup.
Stir in remaining cream.
Garnish with dill and put the squash tureen in the centre of the table.
Suggestion
Turban or Turk’s Cap squashTurban squash has a thin, hard, bumpy, orange-striped green skin and a turban-shaped crown. Its sweet golden yellow to orange flesh is reminiscent of hazelnuts.
* 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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