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Ginger Squash Cream with Cendré de lune Croutons https://www.metro.ca/userfiles/image/recipes/creme-de-courge-au-gingembre-et-crouton-au-cendre-de-lune-7273.jpg PT30M PT20M PT50M
In a large saucepan, melt the butter and sauté the garlic, ginger and onion for 5 minutes.Add the squash pieces and the chicken stock. Season with salt and pepper.Bring to a boil and cook, covered, for 15 to 20 minutes or until the squash dice are tender.With a standing mixer or in a blender, blend the soup to obtain a creamy consistency.Put the soup back into the saucepan, add the parsley and adjust the seasoning as needed.Preheat the oven at 450°F (230°C).Lay the baguette slices on a baking tray covered with parchment paper and grill on both sides.Remove from the oven, garnish immediately with slices of Cendré de lune and let the cheese soften.Serve with the soup.
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1 Tbsp. (15 mL) butter 2 garlic cloves, chopped 1 Tbsp. (15 mL) ginger 1 onion, chopped 4 cups (1 L) butternut squash, peeled and diced 4 cups (1 L) chicken stock salt and pepper to taste 2 Tbsp. (30 mL) fresh parsley, chopped 8-12 slices of baguette 4 oz (120 g) Centré de lune cheese, sliced 1 cup (250 mL) cream
Ginger Squash Cream with Cendré de lune Croutons

Ginger Squash Cream with Cendré de lune Croutons

Rate this recipe
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4
servings
0:30
Preparation
0:20
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    butter
  • 2
    garlic cloves, chopped
  • 1 Tbsp.
    (15 mL)
    ginger
  • 1
    onion, chopped
  • 4 cups
    (1 L)
    butternut squash, peeled and diced
  • 4 cups
    (1 L)
    chicken stock

  • salt and pepper to taste
  • 2 Tbsp.
    (30 mL)
    fresh parsley, chopped
  • 8-12
    slices of baguette
  • 4 oz
    (120 g)
    Centré de lune cheese, sliced
  • 1 cup
    (250 mL)
    cream
Imprimer ma sélection

Preparation

In a large saucepan, melt the butter and sauté the garlic, ginger and onion for 5 minutes.

Add the squash pieces and the chicken stock. Season with salt and pepper.

Bring to a boil and cook, covered, for 15 to 20 minutes or until the squash dice are tender.

With a standing mixer or in a blender, blend the soup to obtain a creamy consistency.

Put the soup back into the saucepan, add the parsley and adjust the seasoning as needed.

Preheat the oven at 450°F (230°C).

Lay the baguette slices on a baking tray covered with parchment paper and grill on both sides.

Remove from the oven, garnish immediately with slices of Cendré de lune and let the cheese soften.

Serve with the soup.

Source : www.fromagesdici.com

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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