Leeks soup with butternut squash

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Preparation 10 min.
Baking 15 min.
Portions 8
Freezing No
Ingredients
Preparation

Ingredients

  • 1 package of 250 gr (3 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 liter (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
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Preparation

  • 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. Serves.

Chef's notes