Saint-Joseph-du-Lac Butternut squash velouté
30
30
6
No
Ingredients
- 2 Butternut squash
- 1 medium size chopped onion
- 2 garlic cloves
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- Enough butter
- 2 litres (8 cups) of poultry broth
- 250 ml (1 cup) of cooking cream
- Salt and pepper up to taste
- Enough maple caramelized bread croutons
- Grated goat Cheddar cheese
- 30 ml (2 tablespoons) of finely chopped fresh chive for garnishing
Preparation
Side-by-side mode- Peel squash, remove seeds and dice. Steam squash with onion, garlic and sliced leeks into 2 tablespoons of butter for about 10 minutes. Add chicken broth. Salt, pepper and cook for 25 to 30 minutes.
- In a blender, reduce the soup into cream. Set creamy soup in a casserole with cream. Heat and serve in a large bowl.
Chef’s note
Sprinkle finely chopped chive and serve with maple caramelized croutons with grated cheese.
