Cream of Leek and Butternut Squash

Cream of Leek and Butternut Squash
  • 10 servings
  • 0:30 Preparation
  • 0:30 Cooking
  • 1:00 Total Time


Add all
  • 1 Tbsp.
    (15 mL)

    olive oil

  • 2

    leeks, well rinsed and coarsely chopped

  • 1*2 lb
    (1*1 kg)

    butternut squash, peeled, seeds removed, and cubed

  • 2

    small red apples, peeled and cubed

  • 4 cups
    (1 L)

    chicken bouillon

  • salt and white pepper to taste

  • 1/2 tsp.
    (3 mL)

    ground sage

  • 1/2 tsp.
    (3 mL)

    all spice

  • 3/4 cup
    (190 mL)

    cream 10%


Heat oil in a large saucepan over medium heat. Add leeks and cook 8 minutes.

Add squash, apples, bouillon, salt, pepper, sage and allspice. Bring to a boil and simmer for 20 minutes or until vegetables are cooked.

Puree in a blender or food processor.

Just before serving, heat soup and add half-and-half. Stir and lower heat. Serve.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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