in Soup Recipes

Butternut squash soup

updated

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Ingredients for 4 servings:

  • 600 g butternut squash, cleaned, diced
  • 1 onion(s)
  • 800 ml vegetable stock
  • 100 g crème fraîche
  • salt and pepper
  • nutmeg
  • chili flakes
  • 2 tbsp butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Finely chop and dice the onion. Melt the butter in a saucepan. Sauté the onion, add the pumpkin cubes, and sauté gently. Then pour in the vegetable stock. Simmer for about 30 minutes. Then puree with a hand blender until smooth. Fold in the crème fraîche. Season to taste with salt, pepper, and freshly grated nutmeg. Sprinkle with chili flakes to serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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