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Ginger Squash Soup with Pecans Recipe
Ingredients
- 15 ml (1 tbsp.) olive oil
- 2 leeks
- 30 ml (2 tbsp.) fresh ginger, peeled and grated
- 2 ml (1/2 tsp.) nutmeg
- 2 acorn squash
- 2 medium-sized potatoes
- 1 L (4 cups) chicken broth
- 250 ml (1 cup) milk
- To taste, salt and pepper
- to garnish, 15% M.F. country-style cream
- to garnish, chopped pecans
- to garnish, chopped fresh parsley
| PREP TIME 20m |
COOK TIME 40m |
TOTAL TIME 1h |
YIELD 4 servings |
|---|
Instructions
- 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.
A recipe from Iga
2020-10-12
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