Butternut squash soup

Butternut for the soup comes from Slovak friend from Mechelen, sausage from Hungarian Ostrihom, given by Slovak friend from Štúrovo. And eaten will be in Flanders 😀 .

Preparation time 50 minutes


  • 1/2 butternut pumpkin, diced
  • 1 leek, cut in rings
  • 4 tbsp sunflower oil
  • water
  • salt & pepper


Fry the leeks in oil until translucent. Add the diced butternut pumpkin and some salt and fry briefly together.

Pour over with water and let cook until the dices are soft. Puree the soup, season with salt and pepper (if needed) and ready.

Serve with leek rings and finely sliced smoked sausages.

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