Recipes

Butternut Squash Soup

COOKING TIME : 45 MIN
SPICINESS :
SERVES:

INGREDIENTS

1 tbsp (15 mL) – Canola oil
2 lb (1 kg) – Large butternut squash, peeled, seeded, cut into 1” (2.5 cm) cubes
2 – Granny Smith apples, cored and sliced
1 – Large onion, chopped
1 tsp (5 mL) – Ground coriander
Pinch – Cayenne pepper
4 tbsp (60 mL) – Seafood Stock
4 cups (1000 mL) – Of water
1 tbsp (15 mL) – Butter or margarine
12 – Fresh sage leaves

DIRECTIONS

1. In saucepan, heat oil over medium heat; cook squash, apples and onion until almost tender. Add coriander and cayenne; cook, stirring, for 2 minutes.
2. Add broth (Seafood Stock & water); bring to boil. Cook over low heat for 10 minutes or until squash is tender. Using slotted spoon, transfer squash mixture to food processor; cover and blend until smooth, adding enough cooking liquid to make desired consistency.
3. In a small skillet, heat butter; cook sage leaves until crisp. Transfer to paper towel, reserving butter in skillet. Divide soup among 4 bowls; drizzle with sage-flavoured butter. Garnish wth sage leaves.