Butternut squash, leek and apple beer soup recipe 4679 e51e1dfd-61c7-47d9-8925-9c6d5dac0654 /media/izqnuzbp/potage-courge-butternut-poireaux-biere-pommes-1200-x-1200.jpg Samuel Joubert – Le Coup de Grâce Samuel Joubert – Le Coup de Grâce 7/9/2021 8:04:45 a.m. 0 0 80 4 2 Entrées Comfort food Soups and creams Squashes
Butternut squash, leek and apple beer soup

Butternut squash, leek and apple beer soup

60
20
4
Yes
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!

Butternut squash, leek and apple beer soup

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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