McIntosh Apple and Butternut Squash Cream Soup

McIntosh Apple and Butternut Squash Cream Soup
  • 4 servings
  • 0:10 Preparation
  • 0:20 Cooking
  • 0:30 Total Time


Add all
  • 2 cups
    (500 mL)

    butternut squash

  • 1 Tbsp.
    (15 mL)

    organic sunflower oil or butter

  • 2

    unpeeled mcintosh apples, cubed

  • 3/4 cup
    (190 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


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.

Source: Académie Culinaire

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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