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Prepare pumpkin and apple soup

This soup recipe is simple, classic, easy to make. You can also make more and freeze it, or prepare it in advance.

PortionsPreparation timeCooking time
  • 1 leek, white part only, thinly sliced
  • 3 cups butternut squash, peeled, 1-inch dice
  • 1      large McIntosh apple, peeled, seeded, diced
  • 3 c. tablespoons butter
  • 3 cups chicken broth
  • ¼ tsp. Tea nutmeg, grated
  •   Salt and pepper from the mill
  •  cup 35% cream, whipped
  • 3 c. chopped walnuts, toasted, chopped
  • Type of meal Soups
  1. In a saucepan, sweat the leek, squash and apple over low heat for 15 minutes, covered, stirring occasionally.
  2. Add the broth and nutmeg and season. Bring to a boil, reduce the heat and simmer, covered, 20 minutes or until the vegetables are cooked.
  3. In a blender, mash the soup. Top up if necessary with a little broth or cream and adjust the seasoning.
  4. Garnish each portion with cream and nuts.

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