Butternut squash, leeks and apples beer soup

Author: Samuel Joubert - Le Coup de Grâce
Potage couge butternut, poireaux et bière aux pommes
Preparation 60
Baking 20
Portions 4
Freezing No


  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • Olive oil
  • Ground salt and pepper
  • 5 cups of pumpkin flesh (or Butternut squash), sliced into cubes
  • 1 Russet potato, peeled and sliced into cubes
  • 1 sweet potato, peeled and sliced into cubes
  • 1 Cortland red apple, peeled and sliced into cubes
  • 5 ml (1 teaspoon) of Provence herbs
  • 5 ml (1 teaspoon) of dried oregano
  • 1 Éphémère apples beer of Unibroue of 341 ml
  • About 1 L (4 cups) of chicken broth
  • Finely chopped fresh chive
  • Parmesan shavings
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  • In a large cauldron at medium heat, heat olive oil and add leeks. Salt and pepper then cook for 5 minutes while stirring frequently.
  • Add vegetables left, spices and another shot of olive oil then mix well. Cook for 10 minutes while stirring frequently. Add oil if needed.
  • Add beer and mix well. Cook for 2 minutes.
  • Cover with chicken broth and bring to a boil. Reduce heat and simmer covered, with weak boils,for about 45 minutes or until vegetables tenders. Stir from time to time.
  • Reduce everything into puree with a handy mixer. Add chicken broth for the texture if needed. Rectify seasoning also if needed.
  • Serve in a large bowl and garnish with fresh chive and parmesan shavings!

Chef's notes