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Butternut Squash Soup https://www.metro.ca/userfiles/image/recipes/soupe-courge-musquee-10419.jpg PT10M PT35M PT45M
In saucepan, heat oil over medium heat; cook squash, apples and onion until almost tender.Add coriander and cayenne; cook, stirring, for 2 minutes.Add broth; bring to boil.Cook over low heat for 10 minutes or until squash is tender.Using slotted spoon, transfer squash mixture to food processor; cover and blend until smooth, adding enough cooking liquid to make desired consistency.In small skillet, heat butter; cook sage leaves until crisp.Transfer to paper towel, reserving butter in skillet.Divide soup among 4 bowls; drizzle with sage-flavoured butter.Garnish with sage leaves.Tip:
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1 Tbsp. (15 mL) canola oil 2 lb (1 kg) large butternut squash, peeled, seeded, cut into 1” (2.5 cm) cubes 2 Granny Smith apples, cored and sliced 1 large onion, chopped 1 tsp. (5 mL) ground coriander pinch of cayenne pepper 900 mL vegetable broth organic Campbell 1 Tbsp. (15 mL) butter or margarine 12 fresh sage leaves
Butternut Squash Soup

Butternut Squash Soup

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6
servings
0:10
Preparation
0:35
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    canola oil
  • 2 lb
    (1 kg)
    large butternut squash, peeled, seeded, cut into 1” (2.5 cm) cubes
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  • 2
    Granny Smith apples, cored and sliced
  • 1
    large onion, chopped
  • 1 tsp.
    (5 mL)
    ground coriander

  • pinch of cayenne pepper
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  • 900 mL
    vegetable broth organic Campbell
  • 1 Tbsp.
    (15 mL)
    butter or margarine
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  • 12
    fresh sage leaves
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Imprimer ma sélection

Preparation

In saucepan, heat oil over medium heat; cook squash, apples and onion until almost tender.

Add coriander and cayenne; cook, stirring, for 2 minutes.

Add broth; bring to boil.

Cook over low heat for 10 minutes or until squash is tender.

Using slotted spoon, transfer squash mixture to food processor; cover and blend until smooth, adding enough cooking liquid to make desired consistency.

In small skillet, heat butter; cook sage leaves until crisp.

Transfer to paper towel, reserving butter in skillet.

Divide soup among 4 bowls; drizzle with sage-flavoured butter.

Garnish with sage leaves.

Tip:

Source : Campbell

Legal Notice

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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