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4 servings
Preparation 10 min Cooking 1 h 10 min
110 calories per serving
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Ingredients
1/2 | butternut squash | | 500 g |
2 tsp | canola oil, to toast the seeds | | 10 mL |
1 | leeks, white and light green parts only | | 300 g |
1 clove | garlic, minced | | |
1 tbsp | butter, unsalted | | 14 g |
3 cups | chicken broth, low-sodium | | 750 mL |
1 pinch | salt [optional] | | 0.1 g |
| ground pepper to taste | | |
Method
- Preheat the oven to 190°C/375°F.
- Cut the squash in half lengthwise, remove but keep the seeds. Place the halves on a baking sheet, cut side down. Bake about 45-50 min until soft. Alternatively, cook each halve separately in a microwave oven: Place each halve in a bowl, partially covered, then cook at high intensity about 8 min for each halve. Let the halves cool down, carve out the pulp and dice it into 1,5 cm cubes. Set the cubes aside.
- Clean the seeds by removing the threads, dry them with a paper towel and place them on a baking sheet. Add the oil and salt, mix well and bake until golden, about 20 min, with occasional stirring.
- In the meantime, prepare the leek. Keep the white and light green parts only, then slice them thin. Mince the garlic.
- Heat the butter in a pot over medium heat. Sauté the leek and garlic 4-5 min until translucent. Add the squash cubes and cook 2-3 min with stirring. Add the broth. Bring to a boil, reduce the heat and simmerabout 20 min uncovered. Purée the soup in a blender. Adjust the seasoning.
- Pour the soup into serving bowls, add the baked seeds and serve.
Remarks
The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer. The baked seeds will keep up to 3 weeks at room temperature.
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