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Cream of Fall Vegetables

Cream of Fall Vegetables
Serves 4 to 6

PREP
15 minutes
COOK
20 minutes
READY IN
35 minutes




45 mL (3 tbsp) butter
1 leek, thinly sliced (white part only)
2 garlic 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) Dairyland 35% whipping cream
To taste Salt
To serve
35% cream
Pomegranate seeds
Fresh coriander



1 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.
2 Puree the soup using a blender. Stir in the cream and season with salt, to taste.
3 To serve, top each portion with a drizzle of cream, pomegranate seeds, and fresh coriander leaves.