• 1 250 gr package (3 cups) Les Cultures de Chez Nous sliced leeks
  • 3 chopped garlic cloves
  • 45 ml (3 tbsp) olive oil
  • 1 squash, peeled and cubed
  • 3 potatoes, peeled and cubed
  • 250 ml (1 cup) chicken broth
  • A pinch of ground nutmeg
  • Salt and pepper to taste
  • 45 ml (3 c. à soupe) butter
LeeksFind our bag in yourlocal grocery store


  • In a casserole, brown the leeks and garlic in the olive oil. Add the squash and potatoes and continue cooking over low heat for about 5 minutes.
  • Add the chicken broth. Cover and allow to simmer for about 20 minutes or until the squash is tender.
  • Using a potato masher, reduce the squash and leeks to a puree. Add the butter and nutmeg. Salt and pepper. Serve hot.

Chef's notes