The Chef’s House – Butternut Squash Soup

Contributed by the George Brown Cooking School

INGREDIENTS-QTY. PERPORTION (metric)-SPECIFICATIONS

  • Butter-45 g
  • Apple, granny smith-1 pc-Peeled, chopped
  • Onion-1 pc-Peeled, chopped
  • Potatoes-200 g-Peeled, chopped
  • Butternut squash-600 g-Peeled, seeded and chopped
  • Carrot-200 g-Peeled, chopped
  • Chicken stock-1.25 lt-White
  • Maple syrup-30 ml
  • 35% cream-250 ml
  • Salt & white pepper powder-To taste

METHOD:

  • Heat a stock pot over medium to high heat; melt the butter, and sauté the onion and apple for about 5 minutes until the onion and apple are tender.
    Add the chicken stock, potatoes, carrot and squash.
  • Bring the soup to a quick boil and then let simmer for 30 minutes or until the vegetables are very tender.
  • Puree the soup and strain through china cap.
  • Return pureed soup into the stock pot, add the maple syrup and season with salt and pepper.
    Add the cream just before service.
TwitterGoogle+FacebookLinkedInDiggStumbleUponBlogger PostDeliciousShare

Other News

Laurie Ward wintertime Shiatsu

Like many I know, I spend the better part of the winter under the weather, sometimes for consecutive weeks at a time.  Determined to boost my overall health throughout the upcoming coldest months of … [Read More...]

Le-Droit-de-mourir-dignement

Toronto’s 25th French Book Fair

From November 29th to December 2nd, at the Toronto Reference Library (789 Yonge St.), the Salon du livre de Toronto will be hosting its 25th edition. Close to one hundred publishers from Ontario, … [Read More...]