Acorn Squash Potage with Tomato and Le Mamirolle Cheese

This is the Acorn Squash Potage with Tomato and Le Mamirolle Cheese recipe.

  • Prep: 20 min
  • Cooking: 30 min
Yields 8 servings
acorn squash potage with tomato and le mamirolle cheese

Ingredients

  • 1 tbsp (15 mL) butter
  • 2 cloves garlic minced
  • 1 onion chopped
  • 7 cups (1.75 L) acorn squash peeled and diced
  • 5 cups (1.25 L) low-sodium vegetable broth or low-sodium chicken broth
  • Salt and freshly ground pepper to taste
  • 1/4 cup (60 mL) tomato paste no salt added
  • 2 tbsp (30 mL) fresh basil chopped
  • 4 oz (120 g) Le Mamirolle Cheese cut into small cubes

Preparation

In a large saucepan, melt butter over medium heat, then sauté garlic and onion. Add squash and cook for 2 minutes. Pour in broth and season with salt and pepper. Bring to a boil, lower heat to medium, cover and cook 20 minutes or until squash is tender.

In a blender, purée soup with tomato paste until smooth.

Return soup to saucepan, add basil and adjust seasoning.

Top with Le Mamirolle cheese and serve.

Tips

Note: This recipe is equally delicious using pumpkin instead of acorn squash.

Cheese alternatives: Canadian Bocconcini, Havarti.

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Nutrition

Nutritional Information

per serving
Energy: 140 Calories
Protein: 7 g
Carbohydrate: 17 g
Fat: 6 g
Fibre: 2.4 g
Sodium: 434 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 12 % / 136 mg
Vitamin C: 29 %
Magnesium: 20 %
Vitamin B12: 16 %
Phosphorus: 15 %