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.