Saint-Joseph-du-Lac butternut squash velouté

Name: Saint-Joseph-du-Lac butternut squash velouté
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Appetizers
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

Author: Les Cultures de chez nous

Preparation	30
Baking	30
Portions	6
Freezing	No

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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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.