Name: Winter Squash Soup (Soupe de courge)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 4
Cuisine: French
Ingredients: Nutmeg; 6 tablespoons (100 ml) crème fraîche or heavy cream; 12 slices French bread, or 4 slices ordinary bread cut into quarters; Salt and pepper; 4 tablespoons (60 g) butter, plus butter for browning the croutons; 1 ½ teaspoons (10 g) kosher salt; 2 medium potatoes (about 10 oz./300g), peeled and diced; 2 medium leeks; 6 cups (1.5 liter) cold water; 1 ½ lb. (700 g) winter squash

Preparation info

Serves
4

Difficulty
Easy
Ready in
55 min

Appears in

Paul Bocuse

By Paul Bocuse

Published 2014

About

Ingredients

1 ½ lb. (700 g) winter squash
2 medium potatoes (about 10 oz./300g), peeled and diced

Method

Peel and seed the winter squash, rinse it under cold water, and cut into cubes of roughly 1 in. (2 cm). Peel, rinse, and dice the potatoes. Clean and slice the leeks.

Place the winter squash and potatoes in a large saucepan with the water and salt, and bring to a boil. Meanwhile, melt the butter in a frying pan, add the leeks and cook slowly until they have melted down, then add them to