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Native Canadian Squash Soup

Country.Chef's picture
Ingredients
  Corn oil/Butter 1⁄4 Cup (4 tbs)
  Carrots 2 , peeled and sliced
  Leek 1 , cleaned and sliced
  Butternut squash 2 Pound, diced (Fresh / Frozen)
  Chicken broth 7 Cup (112 tbs)
  Bay leaf 1
  Peppercorns 3 , crushed
  Salt To Taste
  Pepper To Taste
  Diced yellow squash 1⁄2 Cup (8 tbs)
  Seeded chopped cucumber 1⁄2 Cup (8 tbs)
  Honey 2 Tablespoon
Directions

In a thick-bottomed pot, heat oil or butter.
Saute carrots, leek, and butternut squash until soft.
Add chicken broth, bay leaf, and peppercorns and bring to a boil-this should take about 10 minutes - stirring constantly to avoid sticking.
Force soup through a coarse strainer.
Salt and pepper to taste.
Blanch yellow squash and cucumber in hot water until tender, about 3 minutes.
Drain and set squash and cucumber in individual soup bowls.
Add honey to soup, stir, and pour soup over vegetables.
Serve hot.

Recipe Summary

Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Braising
Dish: 
Soup
Ingredient: 
Squash

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