Butternut squash, pear and apple soup

Makes 2 litres or serves 4 to 6 people


  • 2 tbsp coconut oil
  • 3 leeks
  • 1 medium onion
  • 5 cloves of garlic
  • 1 big butternut squash
  • 1 big apple (Cortland)
  • 4-6 cups of vegetable broth
  • 1 tsp sea salt
  • 1 tsp cumin
  • ½ tsp ground cardamon
  • ½ tsp ground star anise
  • ½ tsp apple cider vinegar


  1. Preheat the oven to 400 °F.
  2. Prepare all the vegetables: cut the leeks and onion, peel the garlic, peel the squash and cut it into cubes, and slice the apple.
  3. Place all the vegetables and the apple slices on a baking sheet, cover in coconut oil and mix well. Cook from 25 to 35 minutes until tender.
  4. Transfer the grilled vegetables to a mixer and add the spices and hot vegetable broth. Mix it all, several times if necessary. Add salt and cider vinegar to taste. Mix and adjust the seasoning if necessary. Add broth for a lighter consistency.
  5. Transfer the soup to a pot and reheat if desired. Serve with home-made croutons and freshly ground pepper.