French Country Vegetable Soup with Basil and Garlic Paste

Soupe au Pistou

Preparation info

  • Makes


    main-course (about 18 cups [ 4 l ] of soup)
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About


  • pounds [675 g] winter squash, such as acorn, buttercup, or butternut; or


If you’re using winter squash, peel and seed it, cut it into ½-inch [1.5 cm] dice (or cook it as described in “Cooking with Winter Squash,”, spoon out the seeds, and coarsely chop the flesh). If you’re using summer squash, don’t peel it, just cut it into ½-inch dice or slice it en paysanne. If you’re using leeks,