Butternut and Leek Soup

butternut and leek soup

  • 1 large butternut
  • 3 large leeks
  • 1 Granny Smith apple
  • 1 large potato
  • 200 ml cream
  • 500ml chicken stock
  • 500ml beef stock
  • grated nutmeg
  • black pepper


  • Peel and chop all the vegetables
  • Steam vegetables until soft
  • Liquidize vegetables when cool
  • Add both stocks to vegetables and season
  • Stir in cream and bring to boil
  • To garnish pour a little bit boiling water over reserved leeks to soften before sprinkling them with a little bit of apple and parsley on top of soup



  • 60g margarine
  • 4 slices of bread, cut into small cubes
  • Place margarine in a shallow dish and bring to boil for 1 minute
  • Stir in bread cubes and bring to boil
  • Allow to stand for 5 minutes to harden


  • Add 2 cloves of garlic to margarine for garlic croutons
  • Add 5ml mixed herbs to margarine
  • For cheese croutons sprinkle bread with Parmesan cheese immediately after boiling, before standing time