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Coriander flavoured squash and apple soup https://www.metro.ca/userfiles/image/recipes/Potage-courge-pommes-parfume-coriandre-4474.jpg PT25M PT25M PT50M
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
6
3 15 5 2
4 apples 1 butternut squash 1 onion 1 potato 2 Tbsp. (30 mL) butter 6 cups (1 1/2 L) chicken broth salt and pepper 2/3 cup (150 mL) 35% cream 1 tomato 3 Tbsp. (45 mL) fresh coriander
Coriander flavoured squash and apple soup

Coriander flavoured squash and apple soup

Rate this recipe
15 Votes
  • Gluten-free
6
servings
0:25
Preparation
0:25
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    apples
  • 1
    butternut squash
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    $0.77 /lb

    1.70/kg


  • 1
    onion
  • 1
    potato
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  • 2 Tbsp.
    (30 mL)
    butter
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    227 g SELECTED VARIETIES


  • 6 cups
    (1 1/2 L)
    chicken broth

  • salt and pepper
  • 2/3 cup
    (150 mL)
    35% cream
  • 1
    tomato
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    EGGPLANTS PRODUCT OF ONTARIO GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

    $0.77 /lb

    1.70/kg


  • 3 Tbsp.
    (45 mL)
    fresh coriander
Imprimer ma sélection

Preparation

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

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Gluten-free recipes

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