Butternut squash, leek and apple beer soup
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Ingredients
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- Olive oil
- Ground salt and pepper
- 1.25 litres (5 cups) of Butternut squash flesh (or pumpkin), sliced into cubes
- 1 Russet potato, peeled and sliced into cubes
- 1 sweet potato, peeled and sliced into cubes
- 1 Cortland red apple, peeled and sliced into cubes
- 5 ml (1 teaspoon) of Provence herbs
- 5 ml (1 teaspoon) of dried oregano
- 1 Éphémère apples beer of Unibroue of 341 ml
- About 1 litre (4 cups) of chicken broth
- Finely chopped fresh chive
- Parmesan shavings
Preparation
Side-by-side mode
- In a large saucepan at medium heat, heat olive oil and add leeks. Salt and pepper then cook for 5 minutes while stirring frequently.
- Add vegetables left, spices and another shot of olive oil then mix well. Cook for 10 minutes while stirring frequently. Add oil if needed.
- Add beer and mix well. Cook for 2 minutes.
- Cover with chicken broth and bring to a boil. Reduce heat and simmer covered, with weak boils, for about 45 minutes or until vegetables tenders. Stir from time to time.
- Reduce everything into puree with a handy mixer. Add chicken broth for the texture if needed. Rectify seasoning also if needed.
- Serve in a large bowl and garnish with fresh chive and parmesan shavings!
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