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Puree of Roasted Winter Squash with Award Winning ADL Extra Old White Cheddar

Warm up from the East Coast chill with a hearty helping of soup from the garden.

1 butternut squash, peeled and cut into large
2 L (8 cups) hot chicken stock
500 mL (2 cups) hot ADL 36% cream
15 mL (1 tbsp) curry paste
1 large PEI potato, cut in large dice
1 small white onion
125 g (¼ lb) ADL butter
salt and pepper to taste
250 g (½ lb) ADL extra old white cheddar

Roast chopped squash in a 180ºC (350ºF) oven for 10 minutes. Remove. In a 4 L (4 quart) soup pot, heat half the ADL butter. Sauté
onion, curry, and PEI potato until onion is just translucent. Add squash and chicken stock, and simmer until all ingredients are tender, about 15 minutes. Puree soup in blender until smooth. Strain, and return to pot. Add hot ADL cream, and season with salt and pepper.
Whisk in remaining ADL butter and ADL extra old white cheddar.

Makes 10 servings.

Chef Austin Clement for Prince Edward Island Association of Exhibitions

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