My mom could easily be labelled as the queen of soups. I mean, litteraly.
She started her own restaurant in Montreal 14 years ago, specialized in soups. So many many soups! Growing up in a kitchen meant being surrounded by a variety of spices, dishes and ways of cooking. It's probably why, now, I'm so fond of food and have a curiosity for what's out there; the food of other countries that I haven't tasted yet.
She published two books, participated in tv shows and just started a culinary blog (www.nourrir.net). I have to say I am really proud of what my mom has accomplished; she's a real role model! I asked her for this recipe which she cooked quite easily, as always. (It takes approximately 15 min. to make)
What you will need:
1 butternut squash cut in pieces
1 onion chopped
3 table sp. of olive oil
1/2 a leek chopped
1 stick of rosemary
1 L of either chicken broth, vegetable broth or water
1/2 of a pomegranate (the seeds)
Chopped chesnuts (can be bought already cooked in little plastic bags)
Chop the butternut squash, the onion and the leek. Take out the seeds of the pomegranate. Chop the chesnuts and reserve both to garnish at the end.
Put the olive oil, leek and onion and cook at medium/high.
Add in the butternut squash pieces and the rosemary.
When the color of the butternut squash becomes darker add the chicken broth or the water or the vegetable broth.
After 10 minutes of cooking put everything in a blender.
Garnish with pomegranate seeds, chopped chesnuts and a drop of olive oil.