Squashes

Leeks soup with butternut squash

Name: Leeks soup with butternut squash
Prep time: 25 min
Cook time: 15 min
Yield: 8
Cuisine: Entrées
Ingredients: 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 15 ml (1 tablespoon) of olive oil; A butternut squash, peeled, seeded and diced (about 1 kg/2 pounds); 2 small red apple, peeled and diced; 1 litre (4 cups) of chicken broth; Salt and pepper up to taste; 2 ml (1/2 teaspoon) of ground sauge and ground allspice; 180 ml (3/4 cup) of cooking cream

Rate this recipe

Author: Les Cultures de chez nous

Keep screen on

Preparation 10

Baking 15

Portions 8

Freezing No

Ingredients Preparation

Ingredients

1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
15 ml (1 tablespoon) of olive oil
A butternut squash, peeled, seeded and diced (about 1 kg/2 pounds)
2 small red apple, peeled and diced
1 litre (4 cups) of chicken broth
Salt and pepper up to taste
2 ml (1/2 teaspoon) of ground sauge and ground allspice
180 ml (3/4 cup) of cooking cream

Preparation

Side-by-side mode

In a casserole, heat oil at medium heat. Add Les Cultures de chez nous sliced leeks and cook for 8 minutes. Add squash, apples, broth, salt, pepper, sage and allspice. Bring to a boil and simmer for 20 minutes or until vegetables are cooked.
With a mixer or blender, reduce the preparation to puree. When serving, warm up the preparation well and add cooking cream. Mix and reduce heat. Serve.