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Leeks
Saint-Joseph-du-Lac butternut squash velouté
Author:
Les Cultures de chez nous
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Preparation
30
Baking
30
Portions
6
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
2 Butternut squash
1 medium size chopped onion
2 garlic cloves
1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
Enough butter
2 liters (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
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Saint-Joseph-du-Lac butternut squash velouté
From
Sep 22
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Jan 01
Preparation
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 notes
Sprinkle finely chopped chive and serve with maple caramelized croutons with grated cheese.
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