1. Heat the butter and oil;Â
2. Brown the garlic and onion for 2 minutes;Â
3. Add the gourds, the celery, the bay leaf, the sage, the nutmeg and theÂ Â Â Â Â cinnamon, brown for a few minutes;Â
4. Pour the vegetable soup;Â
5. Salt and pepper;Â
6. Reduce the heat and simmer for 25 minutes;Â
7. Put all of it in the blender to obtain a unctuous purée.