Saint-Joseph-du-Lac butternut squash velouté

Author: Les Cultures de chez nous
Images poireaux
Preparation 30
Baking 30
Portions 6
Freezing No


  • 2 Butternut squash
  • 1 medium size chopped onion
  • 2 garlic cloves
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • Enough butter
  • 2 liters (8 cups) of poultry broth
  • 250 ml (1 cup) of cooking cream
  • Salt and pepper up to taste
  • Enough maple caramelized bread croutons
  • Grated goat Cheddar cheese
  • 30 ml (2 tablespoons) of finely chopped fresh chive for garnishing
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  • Peel squash, remove seeds and dice. Steam squash with onion, garlic and sliced leeks into 2 tablespoons of butter for about 10 minutes. Add chicken broth. Salt, pepper and cook for 25 to 30 minutes.
  • In a blender, reduce the soup into cream. Set creamy soup in a casserole with cream. Heat and serve in a large bowl.

Chef's notes

Sprinkle finely chopped chive and serve with maple caramelized croutons with grated cheese.