Improved Parmentier Soup with Acorn Squash – Quick Soup

Potage Parmentier amélioré à la courge poivrée – Soupe rapide

Ingredients

  • 3 leeks (white + light green), roughly chopped
  • 5–6 medium potatoes, peeled and cut into large cubes
  • 500 g butternut squash, peeled and diced
  • 8 cups (2 L) chicken broth
  • 1 sprig fresh thyme
  • 1 tsp dried oregano
  • Salt and freshly ground pepper

Garnish

  • 1 cup ham cubes
  • 1 cup edamame beans (frozen or cooked)

Step-by-step preparation

  1. Heat a large pot over medium heat. Add leeks and sauté until tender.
  2. Stir in potatoes and squash. Cook for 5 minutes to lightly brown.
  3. Pour in broth, add thyme and oregano. Season with salt and pepper.
  4. Simmer for 20–25 minutes, until vegetables are tender.
  5. Remove thyme sprig, then blend with an immersion blender until smooth.
  6. In a pan, sauté ham cubes for 2–3 minutes. Add edamame beans and warm together.
  7. Serve soup in bowls, sprinkle with ham and edamame garnish.


Chef's Tip

To easily peel butternut squash, cut it into quarters, scoop out the seeds with a spoon, then peel each quarter with a paring knife.

That's it, you're done, enjoy your meal!

 

By Julie Demers, October 29, 2019, from the blog www.montripauquebec.com

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