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Butternut Squash Chowder https://www.metro.ca/userfiles/image/recipes/chaudree-de-courge-musquee-10175.jpg PT15M PT25M PT40M
Melt butter in a saucepan.Add onion and diced pumpkin. Brown 4 minutes.Add apples and cook 2 minutes.Deglaze with white wine and reduce to half volume.Add chicken stock, season and add rosemary.Add the diced potato and cook for 10 to 15 minutes.While cooking, heat olive oil in a frying pan.Add diced bread croutons and toast until crisp.Add prosciutto strips and cook 2 minutes. Set aside.Remove rosemary from soup, if possible, and pour into a bowl.Mix in a blender for smoother results.Garnish with ricotta and croutons.
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2 Tbsp. (30 mL) unsalted butter 1 medium-size onion, peeled and chopped 1 medium-size butternut squash, peeled and diced 2 medium-size Empire apples, cored and diced 1/2 cup (125 ml) white wine 3 1/2 cups (900 mL) chicken stock, unsalted salt and fresh ground pepper 2 sprigs of rosemary 1 cup (250 ml) white potatoes, diced few fresh oregano leaves
Butternut Squash Chowder

Butternut Squash Chowder

Rate this recipe
2 Votes
4
servings
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    unsalted butter
  • 1
    medium-size onion, peeled and chopped
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    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


  • 1
    medium-size butternut squash, peeled and diced
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    ASSORTED ORGANIC SQUASHES

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    $1.99 /lb

    PRODUCT OF CANADA 4.39/kg


  • 2
    medium-size Empire apples, cored and diced
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    $5.99 ea.

    2 lb PRODUCT OF U.S.A., EXTRA FANCY GRADE


    LARGE SEEDLESS NAVEL ORANGES

    LARGE SEEDLESS NAVEL ORANGES

    $1.99 /lb

    PRODUCT OF SOUTH AFRICA LARGE McINTOSH APPLES PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE TANGELO MINNEOLAS PRODUCT OF PERU 4.39/kg


  • 1/2 cup
    (125 ml)
    white wine
  • 3 1/2 cups
    (900 mL)
    chicken stock, unsalted

  • salt and fresh ground pepper
  • 2
    sprigs of rosemary
  • 1 cup
    (250 ml)
    white potatoes, diced
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    SELECTION POTATOES

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    540 ml SELECTED VARIETIES


  • garnish :

  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
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    750 ml - 1 L SELECTED VARIETIES


  • 1 1/2 cup
    (375 mL)
    crusty bread, diced
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    FRENCH OR ITALIAN BREAD, BAGUETTES OR MINI PARISIEN BREADS

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    250 - 475 g, SELECTED VARIETIES


  • 5
    slices prosciutto, cut into strips
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    DELI SLICED, 3.97/100 g


  • 1/2 cup
    (125 mL)
    light ricotta cheese

  • few fresh oregano leaves
Imprimer ma sélection

Preparation

Melt butter in a saucepan.

Add onion and diced pumpkin. Brown 4 minutes.

Add apples and cook 2 minutes.

Deglaze with white wine and reduce to half volume.

Add chicken stock, season and add rosemary.

Add the diced potato and cook for 10 to 15 minutes.

While cooking, heat olive oil in a frying pan.

Add diced bread croutons and toast until crisp.

Add prosciutto strips and cook 2 minutes. Set aside.

Remove rosemary from soup, if possible, and pour into a bowl.

Mix in a blender for smoother results.

Garnish with ricotta and croutons.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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