Squash and leeks soup

Author: Les Cultures de chez nous
Potage à la courge et aux poireaux
Preparation 20
Baking 60
Portions 6
Freezing Yes


  • 45 ml (3 tablespoons) of olive oil
  • 2 lb (1 kg) of butternut squash, cut in half, trimmed, seeded
  • Salt and ground pepper
  • 1 bag of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 45 ml (3 tablespoons) of butter
  • 15 ml to 30 ml (1 to 2 tablespoons) of finely chopped ginger
  • 10 ml (2 teaspoons) of curry powder
  • 1 garlic clove, chopped
  • 1 litre (4 cups) of chicken broth
Garniture :
  • Fresh cream
  • Salami
  • Spinach
  • Bouquet of lamb’s lettuce of your choice
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  • Preheat the oven to 375°F (190°C). Cover a baking plate with parchment paper. Brush squash with oil and season with salt and pepper. Place the two squash halves, cutt sides down, on the baking plate. Bake for 45 minutes on the middle of the oven or until the squash is tender. Let cool for 10 minutes, and peel the squash halves. Set aside.
  • In a saucepan, over medium heat, cook leeks in butter for 7 to 10 minutes, stirring regularly.
  • Add the ginger and the curry powder, and continue cooking for 1 minute.
  • Add squash, minced garlic, and chicken broth. Bring to boil, reduce the heat and simmer uncovered for 10 minutes.
  • In a blender or with a mixer arm, puree the soup.

Chef's notes

Serve in a cup and top with fresh cream, julienned or diced salami and small bunches of lamb’s lettuce. Add freshly ground pepper to taste!