Butternut squash and leeks puree

Author: Les Cultures de chez nous
Images poireaux
Preparation 10
Baking 10
Portions 4
Freezing No


  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 3 chopped garlic cloves
  • 45 ml (3 tablespoons) of olive oil
  • 1 peeled and diced squash
  • 3 peeled and diced potatoes
  • 250 ml (1 cup) of chicken broth
  • A pinch of ground nutmeg
  • Salt and pepper up to taste
  • 45 ml (3 tablespoons) of butter
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  • In a casserole, brown leeks and garlics into olive oil. Add squash and potatoes and continue cooking at low heat for about 5 minutes.
  • Add broth. Cover and simmer for about 20 minutes or until squash tenders.
  • With a potato stack, reduce squash and leeks into puree. Add butter and nutmeg. Salt and pepper. Serve hot.

Chef's notes