Turban Squash Soup

Turban Squash Soup
  • 6 servings
  • 0:25 Preparation
  • 0:35 Cooking
  • 1:00 Total Time


Add all
  • 1/4 cups
    (60 mL)

    turban squash flesh

  • 1


  • 2

    medium carrots, peeled

  • 1

    medium potato, peeled

  • 2 Tbsp.
    (30 mL)

    half-salted butter

  • 3 1/2 cups
    (875 mL)

    chicken broth

  • 1/2 cup
    (125 mL)

    cooking cream 15%

  • dill weed to taste


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 350°F (180°C).

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.

Source: Chef Robert Villeneuve

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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