Butternut squash velouté and cashew creamy leeks

Ingredients

• 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
• 1 chopped onion
• 2 chopped garlic cloves
• 1 peeled, hollowed and diced butternut squash of 1.5 kg
• 15 ml (1 tablespoon) of olive oil
• 1 litre (4 cups) of vegetables broth without added salt
• Ground pepper up to taste
• 100 g of raw cashew
• 100 ml of water
• Water for soaking