Our Chefs' Recipes

Butternut squash soup with maple bacon and a hint of Parmesan cheese

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Butternut squash soup with maple bacon and a hint of Parmesan cheese

 

Ingredients (serves approximately 12)

  • ½ lb (225 g) bacon
  • 4 lb (1.8 kg) butternut squash, peeled
  • 2 cloves garlic, minced
  • ½ cup (125 ml) maple syrup
  • 1 tbsp (15 ml) curry powder
  • ½ tsp (2.5 ml) nutmeg
  • 1 onion
  • ¼ cup (65 ml) butter
  • 4 cups (1 L) chicken broth
  • 35% cooking cream (garnish)
  • Fresh Parmesan cheese (garnish)

 

Preparation

  • Preheat oven to 350 °F.
  • Place the bacon, butternut squash and garlic into a roaster. Pour the maple syrup and sprinkle with curry powder and nutmeg.
  • In a large pot, sweat the onion in the butter. Add the cooked ingredients. Moisten with the chicken broth and simmer for 15 minutes.
  • Puree the mixture in a blender and adjust the seasoning if necessary. Keep warm and add a bit of cream when serving.
  • Sprinkle with fresh Parmesan.

 

 

Patrick Delisle

Under-chef at Le Cavalier

Winning Recipe in the "Jury Selection" Category of the Festival de la S.O.U.P.E de LaSalle

 

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