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recette, facile, courge, ail, potage

SQUASH SOUP, ROASTED GARLIC, CURRY AND FIREBARNS GHOST

Ingredients

  • 5 cups of butternut squash cut into cubes
  • 1 onion, finely chopped
  • 1 clove of garlic
  • 4 to 5 tastes of Firebarns Ghost
  • 900g chicken (or vegetable) stock
  • 2 tsp curry powder
  • Salt and pepper to taste
  • Breadstick to serve
  • Cooking cream for decoration.

Instructions

  1. Cut off the end of the garlic head to expose the garlic cloves. Drizzle olive oil over the top, season with salt and pepper and bake at 375F for about 1 hour.
  2. In a large saucepan, sauté the onion and squash with a drizzle of olive oil for about 2 to 3 minutes. Then add the broth. Add the curry, Firebarns Ghost sauce, salt and pepper. Cover and simmer over medium heat for about 45 minutes or until squash is tender.
  3. Blend in a food processor until smooth and creamy.
  4. Serve with a drizzle of cream and a baguette.

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