Butternut squash and leek greens soup

Probably the easiest (and yummiest) soup you can make this winter! Did you know that leek tops are edible? They are perfect for soups as they have a stronger taste than the white parts. Here, the sweetness of the butternut squash cuts down their strong taste, while they infuse the soup with their characteristic onion-y flavour. Scroll down the post for English version.

1 medium butternut squash
the greens of 3 or 4 leeks
1 yellow onion
1 clove garlic
vegetable broth (or water)
vegetable oil
salt
pepper

View the full recipe at Lemon Pie and Tie&Dye →