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Squash Soup Cream https://www.metro.ca/userfiles/image/recipes/Veloute-citrouille-317.jpg PT15M PT15M PT30M
In a pan, melt butter over high heat. Add onion; cook until the onion is transparent. Add the rest of the ingredients except cream; purée with a mixer; bring to a boil; remove from heat. Add the cream, stirring constantly. Serve.
6
3 6 5 2
1 1/2 cups (375 mL) pumpkin purée 2 Tbsp. (30 mL) salted butter 1/2 cup (125 mL) onion, finely chopped 2 cups (500 mL) chicken broth 1 cup (250 mL) milk 1/4 tsp. (1 mL) nutmeg 1/2 cup (125 mL) 15% table cream
Squash Soup Cream

Squash Soup Cream

Rate this recipe
6 Votes
  • Gluten-free
6
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 1/2 cups
    (375 mL)
    pumpkin purée
  • 2 Tbsp.
    (30 mL)
    salted butter
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    454 g, SALTED OR UNSALTED


  • 1/2 cup
    (125 mL)
    onion, finely chopped
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  • 2 cups
    (500 mL)
    chicken broth
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  • 1 cup
    (250 mL)
    milk
  • 1/4 tsp.
    (1 mL)
    nutmeg
  • 1/2 cup
    (125 mL)
    15% table cream
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    GAYLEA WHIPPED CREAM

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    GAYLEA COTTAGE CHEESE

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Imprimer ma sélection

Preparation

In a pan, melt butter over high heat.

Add onion; cook until the onion is transparent.

Add the rest of the ingredients except cream; purée with a mixer; bring to a boil; remove from heat.

Add the cream, stirring constantly. Serve.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

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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