Prepare the vegetable stock: heat 1.2 l of water and add 2 vegetable stock cubes or heat up some homemade vegetable stock.

Rinse the leek greens and carrots.

Peel the potatoes and a piece of butternut squash.

Cut the vegetables into large pieces.

Pour the vegetables into a pot and cover with vegetable stock.

Cook for 20 minutes over medium heat.

Check the cooking with a knife and if necessary cook for 5 more minutes.

Remove one or two ladles of water and mix. If you want a more liquid soup, you can add then more broth.

Add the spices and salt / pepper to taste. Leave for 5 minutes over low heat, stirring regularly.

Enjoy hot! For an even greedier note, add a drizzle of pumpkin seed oil or a spoonful of heavy cream.