Butternut squash and leeks puree
10
10
4
No
Ingredients
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 3 chopped garlic cloves
- 45 ml (3 tablespoons) of olive oil
- 1 peeled and diced squash
- 3 peeled and diced potatoes
- 250 ml (1 cup) of chicken broth
- A pinch of ground nutmeg
- Salt and pepper up to taste
- 45 ml (3 tablespoons) of butter
Preparation
Side-by-side mode
- In a casserole, brown leeks and garlics into olive oil. Add squash and potatoes and continue cooking at low heat for about 5 minutes.
- Add broth. Cover and simmer for about 20 minutes or until squash tenders.
- With a potato stack, reduce squash and leeks into puree. Add butter and nutmeg. Salt and pepper. Serve hot.
Did you know that...
We produce and harvest over 400,000 pounds of squash each year.
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