Native Canadian Squash Soup Recipe
Ingredients
| 1/4 cup corn oil or butter | ||
| 2 carrots, peeled and sliced | ||
| 1 leek, cleaned and sliced | ||
| Butternut squash | 2 Pound, frozen | |
| Chicken broth | 7 Cup (16 tbs) | |
| Bay Leaf | 1 | |
| Peppercorns | 3 To taste, crushed | |
| Salt | To Taste | |
| Pepper | 1 | |
| Yellow squash | 1/2 Cup (16 tbs), diced | |
| 1/2 cup seeded diced cucumber | ||
| 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.
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.
Chef
