Squash and leek soup
20
60
6
Yes
Ingredients
- 45 ml (3 tablespoons) of olive oil
- 1 kg (2.2 pounds) of butternut squash, cut in half, trimmed, seeded
- Salt and ground pepper
- 1 package of 250 g (4 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
For the garnishing:
- Fresh cream
- Salami
- Spinach
- Bouquet of lamb’s lettuce of your choice
Preparation
Side-by-side mode
- Preheat the oven to 375°F (190°C). Cover a baking plate with parchment paper. Brush the squash with oil and season with salt and pepper. Place the two squash halves, cut sides down, on the baking plate. Bake for 45 minutes in the middle of the oven or until tender. Let cool for 10 minutes, and peel the squash halves. Set aside.
- In a saucepan, cook leeks in butter over medium heat 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 a 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!
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