Butternut squash velouté and cashew creamy leeks

Author: Geneviève Arbour Dt. P.
Velouté de courge Butternut et poireaux à la crème de cajou
Preparation 15
Baking 20
Portions A total of 2,5 L, which is about 10 portions of 250 ml
Freezing No


  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 1 chopped onion
  • 2 chopped garlic cloves
  • 1 peeled, hollowed and diced butternut squash of 1,5 kg
  • 15 ml (1 tablespoon) of olive oil
  • 1 L (4 cups) of vegetables broth without added salt
  • Ground pepper up to taste
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  • Fry sliced leeks, onion and garlic in olive oi at medium high heat until leeks and onion melts and starts to roast a bit. Add squash cubes, mix well. Soak with chicken broth. Pepper. Bring to a boil and simmer 20 minutes until squash tenders.
  • Set in the mixer until obtaining a smooth texture. Add cashew cream, season and mix again. When serving, garnish with a few fresh chives.

Chef's notes

This recipe is amazing. It is worth of all great reception. Vegan and nourishing, it will please all guests.

Cashew cream

Yield : 250 ml

Time of preparation : 5 minutes

Time of soaking : 4 hours

Category : soup


100 g of raw cashew

100 ml of water

Water for soaking


In a container with an hermetic lid, soak raw cashews within enough water to cover all cashews. Refrigerate 4 hours. Rince cashews and set in a mixer bowl. Add 100 ml of water and activate the mixer until obtaining a smooth, creamy and homogenized mixture of cashews and water. Cashew cream may be kept a few days in the refrigirator. May be used with desserts or main meal by replacing milk or any dairy products. This basic preparation is frequently used for vegan cooking.