Squash and Potato Soup with Crunchy Leeks

A modified version of Crema de Calabaza con Crujiente de Puerro y Brocheta de Langostino learned at Cook&Taste in Barcelona


  • 1 kg of butternut squash
  • 1 medium potato
  • 1 medium onion
  • 1 leek
  • Salt
  • Black pepper
  • Olive oil


  1. Peel and chop the squash, onion, and potato. Add some olive oil to a deep sautepan and fry gently. Cover with water and cook for 25-30 minutes.
  2. Blend and season to taste with salt and pepper.
  3. Clean, peel, and chop the leek finely. Fry in a pan with a little hot oil until just crunchy.
  4. Sprinkle the crunchy leeks over the soup and serve.