Mangez Québec

Apple-squash soup with coriander garnish

6 to 8


  • 1 butternut squash
  • 4 Quebec apples
  • 1 onion
  • 1 potato
  • 30 ml (2 tbsp.) butter
  • 1.5 litres (6 cups) chicken stock, homemade or ready-made
  • Salt and pepper
  • 150 ml (approx. 2/3 cup) 35% cooking cream
  • 1 Quebec tomato
  • 45 ml (3 tbsp.) fresh coriander


  1. Peel squash and apples. Remove seeds from squash and coarsely dice. Chop onion. Peel and dice potato. Set aside.
  2. Melt butter in a large pot; add squash, apples, onion and potato. Cook until liquid begins to form. Pour in chicken stock and simmer over medium heat for 20 min. Season with salt and pepper.
  3. When all vegetables are cooked, purée in food processor and return mixture to pot. Mix in cream. Just before serving, dice tomato and divide into the 6 or 8 bowls. Pour hot soup over tomato and garnish with coriander.
Chef Julien - MENU Plaisirs maraîchers - 2004

produits utilisés

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