Remove the seeds from the butternut squash, cut into easy to handle pieces, and scrape the skin off.

Cut it into 5-6 cm cubes.

Slice the onion thinly and the Japanese leek into thin round slices.

Use the same amount of coriander seeds and fennel seeds.

Heat the olive oil and sauté the onion and leek being careful not to burn it. Add some salt and once the onions are transparent, add the butter.

Add the spices and sauté until fragrant.

Scrape the bottom of the pan with a wooden spatula.

Pour in the white wine and boil off the alcohol.

Sauté until the liquid evaporates.

Add the butternut squash, pour in water to cover the squash, and drop in the bay leaves.

Bring it to a boil, remove any scum, cover, and simmer over medium heat.

Once the butternut squash is tender, turn off the heat and wait until cool. In an electric mixer, blend the ingredients in 2 batches.

Return it to the pot, add the milk and season it with salt and nutmeg.

Pour it in a bowl, garnish it with some green, and bon appetit!!