Thursday, November 3, 2011

Butternut Squash Soup with Maple Croutons


This is another soup that I make almost weekly in the fall. It is a little sweet and fantastic topped with maple croutons.

Serves 4
  • 1 tablespoons olive oil = 1 cuillère à soupe d'huile d'olive
  • 2 leeks, cleaned, trimmed and chopped = 2 poireau, néttoyés et coupé en morceaux
  • 1 butternut squash, peeled and cubed = une courge butternut, épluchée et coupée en cubes
  • 2 carrots, peeled and sliced = 2 carottes, épluchées et coupées en rondelles
  • Dash of cinnamon = une pincée de canelle en poudre
  • Dash of freshly grated nutmeg = une pincée de noix de muscade râpée ou en poudre
  • 3 to 4 cups vegetable broth = 700 à 950 ml de bouillon de légumes
  • Salt & pepper = sel & poivre
  • 4 slices of whole wheat bread = 4 tranches de pain complet
  • Maple syrup = sirop d'érable

Heat oil in a large pot. Add leeks and sauté for about 6-7 minutes. Add butternut squash and carrots. Sprinkle with cinnamon and nutmeg and cook for a couple more minutes. Add broth and bring to a boil, lower heat and simmer, covered, for 30 minutes. Use immersion blender or transfer to a regular blender in several batches. Blend until smooth. Season with salt and pepper.

To make the croutons: simply brush maple syrup on the slices of bread, pop in the toaster or broil in the oven for 2 minutes. Cut up into pieces.

Top each soup bowl with croutons and serve immediately. Enjoy!

1 comment:

  1. Je l'ai faite pour le soir de Thanksgiving, c'etait parfait apres le festin du midi.

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