Leeks soup with butternut squash

Author: Les Cultures de chez nous
Images poireaux
Preparation 10
Baking 15
Portions 8
Freezing No


  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 15 ml (1 tablespoon) of olive oil
  • A butternut squash, peeled, seeded and diced (about 1 kg/2 pounds)
  • 2 small red apple, peeled and diced
  • 1 liter (4 cups) of chicken broth
  • Salt and pepper up to taste
  • 2 ml (1/2 teaspoon) of ground sauge and ground allspice
  • 180 ml (3/4 cup) of cooking cream
LeeksFind our bag in yourlocal grocery store

This week's specials


  • In a casserole, heat oil at medium heat. Add Les Cultures de chez nous sliced leeks and cook for 8 minutes. Add squash, apples, broth, salt, pepper, sage and allspice. Bring to a boil and simmer for 20 minutes or until vegetables are cooked.
  • With a mixer or blender, reduce the preparation to puree. When serving, warm up the preparation well and add cooking cream. Mix and reduce heat. Serve.

Chef's notes