Creamy Butternut Squash Soup

Images poireaux
Preparation 30 min
Baking 30 min
Portions 6
Freezing No


  • 2 Butternut squashes
  • 1 medium onion, chopped
  • 2 garlic cloves
  • 2 leeks, sliced
  • Sufficient quantity of butter
  • 8 cups (2 liters) chicken broth
  • 1 cup (250 ml) cooking cream
  • Salt and pepper to taste
  • Caramelized maple bread croutons, in sufficient quantity
  • Cheddar-style goat cheese, grated in sufficient quantity
  • 2 tablespoons (30 ml) fresh chives, minced for garnish
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  • Peel squashes, seed and cut in small cubes. Steam squash with onion, garlic and leeks in 2 tbsp. (30 ml) butter for about 10 minutes. Add chicken stock, salt, pepper and cook 25 to 30 minutes.
  • Puree soup in a food processor. Pour soup back in the saucepan with cream. Heat and serve in a soup tureen.

Chef's notes

Sprinkle with minced chives and serve with bread croutons caramelized with maple syrup.