Squash and leeks soup
20
60
6
Yes
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
Preparation
Side-by-side mode- 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.
Chef’s note
Serve in a cup and top with fresh cream, julienned or diced salami and small bunches of lamb’s lettuce. Add freshly ground pepper to taste!
