1/2 Butternut squash (500g)
1 leek, Only the whites and light green parts. (300g)
1 garlic clover, cut thinly
1 soup spoon of butter (14g)
3 cup of chicken stock (750ml)
Salt and Pepper at will
1. Pre-heat the oven at 375F
2. Cut the squash in half in lenght, remove the seeds and put them aside. Place the halves on a plate, the cut side facing the plate, and cook untill tenderness.
Cook each half alone in the microwave. Cover them with plastic wrap, but let an end uncovered. Cook at high intensity for about 8 minutes by half-squash.
Let the halves cool down and cut the flesh of them in 1,5cm cubes.
3. Place the seeds on an oven plate, add a little oil and salt and mix. Cook untill they brown while tossing them from time to time for about 20 minutes.
4. Meanwhile, in a pan, brown the leek and the garlic 5 minutes in the butter. Add the squash cubes and cook 2 more minutes while shaking them. Add the stock. Boil it, reduce the heat and let it stew 20 minutes uncovered. Reduce it to a soup with a culinar robot. Serve it in bowls, and add the browned seeds.
Gives 4 portions.
Total time: 1h 20minutes
Source: Journal de Montréal