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Preparation time
20 minutes
Total time:
1 hour
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Ingredients
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15 ml (1 tbsp.) olive oil
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2 leeks
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30 ml (2 tbsp.) fresh ginger, peeled and grated
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2 ml (1/2 tsp.) nutmeg
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2 acorn squash
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2 medium-sized potatoes
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1 L (4 cups) chicken broth
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250 ml (1 cup) milk
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To taste, salt and pepper
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to garnish, 15% M.F. country-style cream
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to garnish, chopped pecans
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to garnish, chopped fresh parsley
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Directions
- Heat oil over medium-high heat in a large skillet. Add leeks, ginger and nutmeg. Cook for 5 minutes or until leeks are tender.
- Add squash and potatoes. Cook for 5 minutes, stirring occasionally.
- Add chicken broth and bring to a boil. Reduce heat to low. Cover and let simmer 30 minutes or until vegetables are very tender. Remove from heat.
- Reduce to a purée using a regular or hand-held blender. Add milk. Continue blending until smooth.
- Add salt and pepper. Reheat soup if necessary. Garnish each bowl with a drizzle of cream, pecans, and fresh parsley.
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