• 2 Butternut squash
  • 1 medium onion, chopped
  • 2 clove garlic
  • 1 bag of 250 gr (3 cup) of Les Cultutres de Chez Nous sliced leeks
  • Butter in sufficient quantity
  • 2 liter (8 cups) of chicken broth
  • 250 ml (1 cup) of cooking cream
  • Salt and pepper up to taste
  • Cameralized maple bread crouton, in sufficient quatity
  • Cheese, goat cheese Cheddar style, grated in sufficient quantity
  • 30 ml (2 tablespoon) of fresh chive, minced ciselé for garnishment
LeeksFind our bag in yourlocal grocery store


  • Peel squashes, seed and cut in small cubes. Steam squashes with onion, garlic and leeks in 30 ml (2 tbsp.) clarified butter about 10 minutes. Add chicken stock, salt, pepper and cook 25 to 30 minutes
  • Puree soup in the food processor. Pour soup back in the saucepan with cream. Heat and serve in a soup tureen.

Chef's notes

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