Coriander flavoured squash and apple soup

Coriander flavoured squash and apple soup
  • 6 servings
  • 0:25 Preparation
  • 0:25 Cooking
  • 0:50 Total Time


Add all
  • 4


  • 1

    butternut squash

  • 1


  • 1


  • 2 Tbsp.
    (30 mL)


  • 6 cups
    (1 1/2 L)

    chicken broth

  • salt and pepper

  • 2/3 cup
    (150 mL)

    35% cream

  • 1


  • 3 Tbsp.
    (45 mL)

    fresh coriander


Peel the apples.Dice the squash and remove seeds from squash and apples. Dice squash and apples thickly. Cut onion in large pieces. Peel and dice the potato. Set aside.

In a large pot, melt the butter, add the squash, apples, onion and potato. Cook until the first drops of liquid appear.

Pour in the chicken broth, then let simmer over medium heat for 20 minutes. Add salt and pepper.

When the vegetables are cooked, purée a food processor, then return the mixture to the pot. Add the cream and mix.

Just before serving, dice the tomato in small pieces and apportion them among 6 separate bowls.

Pour the hot soup in the bowls, then garnish with coriander

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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