Cut off top of squash.
Scoop out seeds and flesh.
Coarsely chop leak, carrots and potato.
Melt butter in a pan, then add vegetables and flesh of squash.
Sweat, covered, on medium for 3 minutes, stirring occasionally.
Add chicken broth, cover and simmer for 30 minutes or until vegetables are thoroughly cooked.
Preheat oven to 350°F (180°C).
Transfer vegetables and broth to a blender or food processor and purée.
Return to pot and heat on low.
Stir in 7 Tbsp. (105 mL) of cream.
Bake squash shell for 10 minutes.
Remove from oven and fill with hot soup.
Stir in remaining cream.
Garnish with dill and put the squash tureen in the centre of the table.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
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.
Sorry, an error has occurred. Please refresh the page.