Butternut squash and leek soup
Ingredients:
| 2 | Butternut squash |
| 1 | Medium onion, chopped |
| 2 tsp. | Minced garlic scapes |
| 250 g. | Leeks |
| Enough | Clarified butter |
| 2 l. | Chicken stock |
| 1 c. | Old fashioned 15% cream |
| To taste | Salt and pepper |
| To taste | Maple caramelized bread croutons |
| To taste | Grated cheddar style goat cheese |
| 2 tbsp. | Finely chopped chives for decoration |
Preparation:
- Peel the squash, remove the seeds and cut the flesh into small cubes.
- Braise the diced squash with the onion, garlic scapes and leek in 2 tbsp. clarified butter about 10 minutes.
- Add the chicken stock, salt and pepper and cook 25 to 30 minutes.
- In a food processor, purée the soup into a cream.
- Pour the soup back into the pan with the cream and reheat. Serve in a soup tureen, sprinkle with chopped chives and serve with maple caramelized bread croutons and grated cheese.
Recipe developed by André-Paul Moreau.
