Squash and leeks soup

Name: Squash and leeks soup
Cook time: 1 h
Total time: 20 min
Yield: 6
Cuisine: Appetizers
Ingredients: 45 ml (3 tablespoons) of olive oil; 2 lb (1 kg) of butternut squash; cut in half; trimmed; seeded; Salt and ground pepper; 1 bag of 250 g (3 cups) of Les Cultures de chez nous sliced leeks; 45 ml (3 tablespoons) of butter; 15 ml to 30 ml (1 to 2 tablespoons) of finely chopped ginger; 10 ml (2 teaspoons) of curry powder; 1 garlic clove; chopped; 1 litre (4 cups) of chicken broth

Author: Les Cultures de chez nous

Preparation	20
Baking	60
Portions	6
Freezing	Yes

Ingredients

Preparation

Ingredients

45 ml (3 tablespoons) of olive oil
2 lb (1 kg) of butternut squash, cut in half, trimmed, seeded
Salt and ground pepper
1 bag of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
45 ml (3 tablespoons) of butter
15 ml to 30 ml (1 to 2 tablespoons) of finely chopped ginger
10 ml (2 teaspoons) of curry powder
1 garlic clove, chopped
1 litre (4 cups) of chicken broth

Garniture :

Fresh cream
Salami
Spinach
Bouquet of lamb’s lettuce of your choice

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Preparation

Preheat the oven to 375°F (190°C). Cover a baking plate with parchment paper. Brush squash with oil and season with salt and pepper. Place the two squash halves, cutt sides down, on the baking plate. Bake for 45 minutes on the middle of the oven or until the squash is tender. Let cool for 10 minutes, and peel the squash halves. Set aside.
In a saucepan, over medium heat, cook leeks in butter for 7 to 10 minutes, stirring regularly.
Add the ginger and the curry powder, and continue cooking for 1 minute.
Add squash, minced garlic, and chicken broth. Bring to boil, reduce the heat and simmer uncovered for 10 minutes.
In a blender or with a mixer arm, puree the soup.