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Acorn Squash & Cranberry soup

  • Preparation:
    30 minutes
  • Cooking:
    45 minutes
  • Servings:
    6
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Diane Tremblay
Diane Tremblay Chef CCréatif, MBA, DUGGAT

Ingredients

 

Soup

  • 1 Tbsp. (15 ml) olive oil
  • 2/3 cup (60 g) minced leek
  • 1/2 cup (60 g) diced celery
  • 4 cups (1 liter) chicken stock
  • 2 cups (300 g) minced acorn squash
  • 1 cup (150 g) diced parsnips
  • 1 cup (100 g) fresh cranberries
  • 1 ½ tsp. (8 g) fresh ginger
  • 1/2 tsp. (2.5 ml) salt
  • Pepper to taste
  • 1 cup (250 ml) milk
  • 2 Tbsp. (40 g) goat cheese

Cranberry & Walnut garnish

  • 1 cup (100 g) fresh cranberries
  • 1/4 cup (25 g) minced leek
  • 1 ½ Tbsp. (10 g) walnuts
  • 3 Tbsp. (45 ml) maple syrup
  • 1/2 cup (125 ml) water

Preparation

 

Soup

  1. Heat olive oil and fry leeks and celery over low heat.
  2. Add all other ingredients except milk and goat cheese, cover and simmer 45 minutes.
  3. When the vegetables are tender, mix in the blender and filter. Add milk.
  4. Save goat cheese for when serving.

* You can replace the goat cheese with blue cheese, if you prefer.

Garnish

  1. In a small saucepan, combine all ingredients, bring to a boil and cook over medium heat for 10 minutes.

When plating, pour the soup into soup dishes, place the cranberry filling in the center and spread a little goat cheese around the rim.