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.
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