Leeks soup with butternut squash
10
15
8
No
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.
Did you know that...
We produce 4 squash varieties at Les Cultures de chez nous: spaghetti, Delicata, Butternut and Buttercup.
See the product
