Other Recipes

Yield

4 to 6

Prep

15 minutes

Cooking

20 minutes

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Cream of Fall Vegetables

Ingredients

45 mL (3 tbsp)butter
1leek, thinly sliced (white part only)
2garlic cloves, minced
5 mL (1 tsp)Madras curry powder (optional)
2.5 mL (½ tsp)turmeric
2.5 mL (½ tsp)ground cumin
2.5 mL (½ tsp)sea salt
500 mL (2 cups)squash, peeled, seeded, and chopped (butternut, acorn or pumpkin)
250 mL (1 cup)parsnip, peeled, diced (about 3 parsnips)
250 mL (1 cup)sweet potato, peeled, diced (about 1 large sweet potato)
1 L (4 cups)chicken stock
125 mL (½ cup)Neilson 35% whipping cream
to tastesalt
To serve
35% cream
Pomegranate seeds
Fresh coriander

Directions

In a large pot set over medium heat, melt the butter, then add the leek. Sauté until soft but not brown, about 5 minutes (lower the heat if necessary). Add garlic, Madras curry powder, turmeric, cumin, salt and cook, stirring for about 1 minute, until spices are fragrant. Add vegetables and chicken broth. Stir, scraping the bottom of the pot to incorporate spices and cooking juices. Bring to a boil, then lower the heat and simmer, uncovered, for 20 minutes, or until vegetables are very tender.

Puree the soup using a blender. Stir in the cream and season with salt, to taste.

To serve, top each portion with a drizzle of cream, pomegranate seeds, and fresh coriander leaves.