Leeks soup with butternut squash | Soup and cream recipe

Ingredients

• 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
• 15 ml (1 tablespoon) of olive oil
• A butternut squash, peeled, seeded and diced (about 1 kg/2 pounds)
• 2 small red apple, peeled and diced
• 1 litre (4 cups) of chicken broth
• Salt and pepper up to taste
• 2 ml (1/2 teaspoon) of ground sauge and ground allspice
• 180 ml (3/4 cup) of cooking cream