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Cream of Leek and Butternut Squash https://www.metro.ca/userfiles/image/recipes/creme-poireaux-courge-musquee-1556.jpg PT30M PT30M PT1H00M
Heat oil in a large saucepan over medium heat. Add leeks and cook 8 minutes. Add squash, apples, bouillon, salt, pepper, sage and allspice. Bring to a boil and simmer for 20 minutes or until vegetables are cooked. Puree in a blender or food processor. Just before serving, heat soup and add half-and-half. Stir and lower heat. Serve.
10
1 Tbsp. (15 mL) olive oil 2 leeks, well rinsed and coarsely chopped 1*2 lb (1*1 kg) butternut squash, peeled, seeds removed, and cubed 2 small red apples, peeled and cubed 4 cups (1 L) chicken bouillon 1/2 tsp. (3 mL) ground sage 1/2 tsp. (3 mL) all spice 3/4 cup (190 mL) cream 10%
Cream of Leek and Butternut Squash

Cream of Leek and Butternut Squash

Rate this recipe
8 Votes
10
servings
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 Tbsp.
    (15 mL)
    olive oil
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    SAVE UP TO $4.11
    MASTRO EXTRA VIRGIN OLIVE OIL

    MASTRO EXTRA VIRGIN OLIVE OIL

    $5.88 ea.

    1 L SELECTED VARIETIES

  • 2
    leeks, well rinsed and coarsely chopped
  • 1*2 lb
    (1*1 kg)
    butternut squash, peeled, seeds removed, and cubed
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    Flyer Deal  (1)
    GREEN ZUCCHINI

    GREEN ZUCCHINI

    $1.29 /lb

    PRODUCT OF U.S.A. OR MEXICO 2.84/kg

  • 2
    small red apples, peeled and cubed
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    Flyer Deal  (1)
    GALA APPLES

    GALA APPLES

    $1.69 /lb

    PRODUCT OF ONTARIO CANADA EXTRA FANCY GRADE 3.73/kg

  • 4 cups
    (1 L)
    chicken bouillon
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    Flyer Deal  (1)
    AURORA SEA SALT OR BOUILLON CUBES

    AURORA SEA SALT OR BOUILLON CUBES

    $0.99 ea.

    66 g - 1 kg SELECTED VARIETIES

  • 1/2 tsp.
    (3 mL)
    ground sage
  • 1/2 tsp.
    (3 mL)
    all spice
  • 3/4 cup
    (190 mL)
    cream 10%
Imprimer ma sélection

Preparation

Heat oil in a large saucepan over medium heat. Add leeks and cook 8 minutes.

Add squash, apples, bouillon, salt, pepper, sage and allspice. Bring to a boil and simmer for 20 minutes or until vegetables are cooked.

Puree in a blender or food processor.

Just before serving, heat soup and add half-and-half. Stir and lower heat. Serve.

Source : Metro

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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