Fall is here; the leafs are changing colors, the sky is deep blue, and the temperatures are dropping. I think a nice hot soup for supper will be more than welcome in cold nights.

Butternut squash is a type of fall/winter squash. It has a sweet, nutty taste similar to that of a pumpkin. It has yellow skin and orange, fleshy pulp. Although it is considered a fruit, it is used like a vegetable in soup, or roasted, toasted, or mashed. It is sometimes used in breads and muffins as well.


It is a good source of fiber, vitamin C, manganese, magnesium, and potassium. It is also an excellent source of vitamin A and vitamin E.


Serving: 10 people
Prep time: 30 min
Cooking time: 30 min


1 Butternut squash
1 onion
1 garlic clove
3 leeks
3 carrots
1 tbsp. olive oil
4 cups (2 liters) of water
1  chicken stock cube
2 herbs stock cubes (replace with chicken cube if you can’t find herbs cubes)
Chopped fresh cilantro

Use a pressure cooker if you have one. A normal pan can be used as well but the cooking time will be longer.

1- Pour the olive oil in the pan on high heat. Peel and cut the onion in 8 pieces. Peel the garlic clove and cut it lengthwise in two to remove the stem. Cut it into big pieces and throw them with the onions in the pan. Stir a little bit. Don’t color the onions.

2- Wash the leeks and cut them into large slices (1.5 cm or ½ inch). Add them in the pan and stir. You can use a little bit of the green part.


3- Peel the carrots and cut them into large slices as well. Throw them in the pan and stir.

4- Cut the butternut squash in two. Peel the squash to remove its hard skin.Use a spoon to remove the seeds. Cut it into small cubes of 2.5cm or a square inch. Add them to the vegetables in the pan and stir for a minute.

5- Add the water and the stock cubes. Cover with the lid and leave it until the pressure cooker whistles. If you are using a normal pan, it might take 45 min for the vegetables to be cooked. If the water is evaporating, add water during the cooking.


6- Remove the pan from the heat and leave it to cool down. Remove the lid and use a hand blender to mix the soap. You can also use a food processor or a blender.

7- There are two ways to serve the soup. You can just mix the vegetables and serve with the pulp, or you can pass the soup into a colander to obtain a creamy mixture. The taste doesn’t really change but the aspect and texture are a bit different.

8- Sprinkle freshly chopped cilantro in the middle. Depending on your taste, 1tsp for the décor or 1 tbsp for the taste.


Bon appétit!